Chicken Salad
This chicken salad is perfect for a light and satisfying meal, whether served on its own, in sandwiches, or on a bed of fresh greens.
Ingredients
- 1 Chicken Breast
- 3 Garlic Cloves
- 1 Sprig Rosemary or 1 tsp Dried Rosemary
- 1 Tablespoon Peppercorns or 1 tsp Black Pepper
- 1 tsp Salt
- 1 Tablespoon Better than Bullion Roasted Garlic
- Enough Water to Cover the Chicken
For the Salad Dressing:
- ½ Cup Mayo or Plain Greek Yogurt
- ½ Red Onion Small Diced
- 2 Stalks Celery finely chopped
- 1 Tablespoon Chopped Fresh Dill or 1/2 tsp Dried Dill
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- Zest of 1/2 Lemon
- Juice of ½ Lemon
Instructions
- In a large pot, place the chicken breast, garlic cloves, rosemary, peppercorns (or black pepper), salt, and Better than Bullion. Add enough water to cover the chicken.
- Simmer the mixture for 30-40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Once the chicken is cooked, remove it from the pot and allow it to cool. Then, chop the chicken into your desired thickness.
- In a large bowl, combine the mayo, red onion, finely chopped celery, fresh dill (or dried dill), salt, pepper, smoked paprika, garlic powder, onion powder, lemon zest, lemon juice, and the chopped cooked chicken. Toss all the ingredients together until well combined.
- You can enjoy the chicken salad immediately or refrigerate it for an hour or two to let the flavors meld together.
- Serve and enjoy your delicious chicken salad!