If you’re looking for a chicken salad recipe that’s full of flavour then look no further. This Chicken Salad with Herbs is made with fresh herbs and is gluten, dairy free and low in carbs.
The recipe is made with boiled chicken breasts which means that you are left with a wonderful chicken broth that can be utilised as a base for preparing a wonderful vegetable soup. Now that’s good budgeting in the kitchen for you! Let’s not let anything go to waste! If you don’t want to use it the next day, freeze it for later.
As a working mum and wife, you know as well as I do that we’re continuously rushing around trying to get everything done and organised for the family. So another option, if you’re tight on time, is to get a roasted chicken. The chicken is already cooked and all you need to do is to chop it up. I have done this many times too. I can assure you it’s just as tasty!
Place the chicken breasts, peeled carrot, one celery stick and peeled onion into a saucepan covered with water. I usually add a chicken or vegetable stock cube to add extra flavour to the chicken. Bring to the boil, lower heat and simmer until chicken is cooked, about 20-30 minutes. Set aside and allow it to cool. Once cool, tear or chop up the chicken breasts into small pieces. Place the chicken pieces into a bowl and spray with 2 tablespoons of lemon juice. In the meantime, wash and drain the lettuce and watercress. Wash and slice the capsicum into slices, eliminating any internal seeds. Wash and slice the celery stick and now mix the vegetables together with the chicken. Prepare the dressing in a small blender: Place 4 tablespoons of extra virgin olive oil into the blender together with 2 tablespoons of lemon juice, mayonnaise, mustard and a pinch of salt and pulse with blender. Finely chop the mixed, washed herbs and mix with the dressing. Add salt and pepper to taste. Add the dressing to the chicken and vegetables, mix well and serve immediately.CHICKEN SALAD WITH HERBS
Ingredients
Instructions
