Herb Garden Chicken Salad
A fresh herb-infused chicken salad featuring tender poached chicken, new potatoes, crunchy celery, scallions, and a tangy vinaigrette, perfect for light lunches or picnics.
Ingredients
Instructions
- Place chicken in a Dutch oven, add water, cover, and simmer for 10 minutes.
- Add potatoes, cover, and simmer for about 20 minutes or until the chicken is fork-tender.
- Cool the chicken and potatoes, then drain.
- In a bowl, combine cooking oil, wine vinegar, lemon juice, basil, dill weed, dried mint, sugar, and salt to make the vinaigrette.
- Chop the cooled chicken, potatoes, celery, and scallions.
- Toss the chopped ingredients with the vinaigrette to combine.
Tips & Substitutions
For a quicker option, consider using pre-cooked rotisserie chicken to save time. If you prefer a lighter dressing, substitute Greek yogurt for the cooking oil, which will add creaminess without the extra calories. Fresh herbs can also be swapped for dried ones—just remember to use less since dried herbs are more potent. For an extra kick, add a pinch of red pepper flakes.
Serving Suggestions
Serve this Herb Garden Chicken Salad over a bed of mixed greens for a delicious and nutritious meal. It pairs beautifully with crusty bread or a light soup, such as Crab Rice Soup, for a complete lunch or dinner. For added texture, consider topping it with toasted nuts or seeds.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the chicken and potatoes gently in the microwave or on the stovetop, adding a splash of water to prevent drying out. Enjoy it cold as a refreshing salad or warm for a comforting meal.
Nutrition & Diet Analysis (per serving)
Each serving of Herb Garden Chicken Salad contains roughly 1126 calories, with 38g protein, 136g carbohydrates, and 43g fat. It is an excellent source of vitamin C (187% of the Daily Value), dietary fiber (78% of the Daily Value), and protein (76% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1157mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them first for even cooking. If cooking from frozen, increase the simmering time to ensure they are fully cooked through and tender.
What vegetables can I add to this salad?
Feel free to customize your salad by adding vegetables like bell peppers, cucumbers, or even cherry tomatoes for extra flavor and crunch. Just ensure they are chopped to similar sizes for uniformity.
Is this salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep. Prepare the chicken and potatoes in advance and combine with the dressing just before serving to keep everything fresh. It makes for a great grab-and-go lunch option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).