Summer may be over, but that doesn't mean your herb gardens are all done! Here in Ohio I am usually lucky enough to keep most of my herbs (even under the snow) until February or March! I always hope they will survive year round since it is soooo close, but we always seem to get a crazy ice storm close to spring that knocks them out. But since they hang on so long, be sure to use them to their fullest! This chicken salad is so vibrant and fresh tasting due to the brightness of the fresh herbs. I love it! You could use dried herbs, but it wont be quite the same- so snip, snip, snip while you still can!
This recipe is wonderful as a sandwich, add a scoop to a leafy salad in place of dressing, or even as an appetizer with crackers..... or like me, just with a fork right out of the dish.
Allowing it to sit in the refrigerator for at least an hour before serving will really bring all of the flavors together and make the herby flavor pop. But if you just can't wait, that's ok too. It will still be scrumptious.
Herby Chicken Salad2 cups chopped skinless, boneless rotisserie chicken breast
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
fresh ground black pepper, to taste
3 Tablespoons chopped fresh herbs, such as dill, flat leaf parsley, chives, rosemary
1/4 cup chopped celery
1/4 cup finely chopped red onion
In a medium sized bowl, whisk together the mayonnaise, lemon juice, salt, pepper, and herbs.
In a large bowl combine the chicken, celery, and red onion. Pour the dressing onto the chicken mixture and stir to coat. Chill until ready to serve.