Chicken Salad With Fresh Herbs

Total Time:
40 min
25 min
15 min

4-6 servings

  • 2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 cup mayonnaise
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dijon mustard
  • 1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
  • 1/3 cup finely chopped red onion
  • 3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon cayenne pepper
  • 2 to 3 avocados, halved and pitted (optional)
  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.

  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.

  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.

  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

  • Photograph by Lisa Shin

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Fried Chicken Salad with Buttermilk-Chive Dressing

    Recipe courtesy of Guy Fieri