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Herbed Chicken Salad

Kitchen gardeners can snip fresh leafy herbs such as parsley, tarragon, lemon verbena, basil or chervil – or just grab them in a grocery’s produce section to flavor up this chicken salad. Serve in a sandwich on toasted bread, on crackers or on a bed of salad greens.

Prep Time:

15 mins.

Yield:

4 sandwiches

Ingredients

  • 1 cup Blue Plate®️ Mayonnaise
  • 1 teaspoon Creole mustard
  • 1/4 cup finely chopped celery
  • 1/4 cup radishes, julienned
  • 1/4 cup sliced almonds, toasted
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped leafy herbs (parsley, tarragon, lemon verbena, basil, chervil)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • Salt and pepper, to taste
  • 4 cups diced cooked chicken breast

Directions

  1. Combine mayonnaise, mustard, celery, radishes, almonds, shallot, herbs, lemon juice, zest and salt and pepper in a medium bowl and mix well.
  2. Fold the chicken into the mayonnaise mixture.
  3. Serve on toasted bread as a sandwich, on crackers or on a bed of salad greens.
  4. Store in the refrigerator for up to 4 days in a resealable container.