Description
A recipe for chicken breast marinated in lemon and herbs, baked until tender, cooled, diced, and mixed into a fresh, creamy chicken salad.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup toasted slivered almonds
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Combine olive oil, lemon juice, oregano, thyme, salt, and pepper in a bowl or zip-top bag. Add chicken breasts and marinate in the refrigerator for at least 2 hours, or up to 6 hours.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- Remove chicken from the marinade, letting excess drip off. Place chicken on the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove chicken from the oven and let it cool completely on a cutting board.
- Once cool, dice or shred the chicken into bite-sized pieces.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard to create the dressing base.
- Add the cooled chicken, celery, red onion, toasted almonds, dill, and parsley to the dressing.
- Mix gently until all ingredients are evenly coated.
- Taste and adjust seasoning if needed. Cover and chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- To toast almonds, spread them on a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
- For a lighter salad, substitute all mayonnaise with plain Greek yogurt.
- This salad keeps well in the refrigerator for up to 4 days, making it good for meal prep.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 32
- Cholesterol: 95