Fresh Herb Chicken Salad with Lemon Mayo

Name: Chunky Herb-Mayo Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: California Glas 16 oz. Mayo Jar; Straus Family Creamery Organic Whole Plain Greek Yogurt; Christopher Ranch Organic Chopped Shallots; Luna Lemon Zest; Han D Pac Cayenne Chili; Regent Salt & Pepper Mini Shakers; Value Pack Boneless Skinless Chicken Breast; El Chilar Hojas de Zen; La Tourangelle Extra Virgin Olive Oil; Sunsation Farms Inc. Green Leaf Lettuce

Serves 4

10 mins prep

10 mins total

I dressed up a classic chicken salad with some ingredient tweaks that take the flavor up a few notches. It’s a fresh-tasting combination of bite-size chicken chunks, a light yogurt-mayo dressing enhanced with fresh lemon, chopped green onion or shallot, and plenty of fresh herbs — you can use dill, tarragon, basil, parsley, cilantro, or a mixture of your favorites!

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0 servings

Lemon Mayo

tbspmayonnaise

tbspplain Greek yogurt

tbspfinely chopped shallotor scallion (green onion)

tspgrated fresh lemon zest

tspcayenne pepper

Salt and freshly ground black pepperto taste

Chicken Salad

ozcooked boneless, skinless chicken (12-14 ounces)sliced into bite-sized cubes (2 cups)

tbspchopped fresh herbssuch as tarragon, parsley, basil, dill, chives or a combination of your preference

tbspextra virgin olive oil

Salt and freshly ground black pepperto taste

To serve

Lettuce leaves

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Herb Mayo Dressing

Put the mayonnaise, yogurt, shallot or green onion, lemon zest, cayenne and salt and pepper to taste in a small bowl. Stir together until blended. The dressing will keep up to 3 days in the refrigerator.

Chicken Salad

In a large bowl, stir the chicken with the herbs, olive oil and salt and pepper to taste. Add the dressing and fold it into the chicken until it's evenly coated.

Serve the chicken salad as with lettuce or add to toasted bread to make a sandwich.

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