Chicken Salad
Serving Size: 10
This customer-submitted chicken salad recipe uses Greek yogurt and fresh tarragon for a lighter, fresher taste.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp KnivesIngredients
- 3.5 pound boneless skinless chicken breast
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup mayonnaise Good quality mayo
- ¼ cup plain Greek yogurt plain
- 1 tablespoon Dijon mustard
- 3 ounce red onion small dice
- 2 tablespoon Italian parsley finely chopped
- 2 tablespoon fresh tarragon finely chopped
Optional add ins:
- sliced almonds or dried cranberries, or red seedless grapes
Instructions
- Preheat oven to 350 degrees
- Season each side of chicken breast with garlic powder, onion powder, salt & pepper; place on a lined baking sheet and bake form 20 minutes or until cooked through and temp reaches 165 degrees. Let chicken rest for 10 minutes before dicing
- In a bowl mix together mayonnaise, yogurt, diijon, diced onion and fresh herbs
- Dice chicken breast into 1/2 “ cubes
- Gently fold the chicken into the mix adding any additional add-ins at this time as well. Taste and adjust seasoning as desired
Nutrition
Calories: 348kcal | Carbohydrates: 3g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 696mg | Potassium: 671mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg