Southeast Dairy Association - spring herb chicken salad

Spring Herb Chicken Salad

Add flavor to classic chicken salad with fresh herbs, lemon juice and yogurt.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins

Ingredients

  • 2 bone-in chicken breasts, skinned
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons nonfat plain yogurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped fresh mint

Instructions

  • Preheat oven to 425°. Place chicken breasts in a shallow baking dish; drizzle with olive oil and season with basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 35 minutes or until internal temperature reaches 160°; cool.
  • In a large bowl, whisk together mayonnaise, yogurt, lemon juice, parsley, mint, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper until well combined. Chop chicken into bite-sized pieces; add to yogurt mixture. Stir to coat. Cover and refrigerate until ready to serve.

Notes

Yield: 3 cups
Source of recipe: Jessica Cox
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