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    You are in: Home / Recipes / Green Herbed Chicken Salad Recipe
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    Green Herbed Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    HeatherFeather's Note:

    Adapted from Yankee magazine, from an article on elegant picnic foods. Choose a mixture of whichever green herbs you prefer or have handy. I personally like tarragon and mint. Mix several types together. Prep time does not include chilling time. This looks very pretty when served in a decorative glass bowl, so you can see the pretty mint green color. You might want to serve this atop mixed salad greens with other veggies or use as a sandwich filling. When poaching chicken, I often use part water, part white wine.

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    Units: US | Metric


    1. 1
      Place raw chicken breasts into a large pot and cover with water.
    2. 2
      Bring to just a boil, then lower the heat enough to keep it simmering, but no longer boiling, with the lid on but vented slightly.
    3. 3
      Continue cooking until chicken is cooked through, about 10 minutes or so.
    4. 4
      Drain and let cool slightly, then chop into large chunks.
    5. 5
      Mix together remaining ingredients in a blender or food processor until smooth, tasting and adding salt and pepper to your liking.
    6. 6
      Toss dressing and chicken cubes together (and if you like you can add in a little extra chopped herbs & green onions).
    7. 7
      Chill well before serving.

    Ratings & Reviews:


    Nutritional Facts for Green Herbed Chicken Salad

    Serving Size: 1 (111 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 160.2
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 1.9 g
    Cholesterol 76.3 mg
    Sodium 128.3 mg
    Total Carbohydrate 1.6 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 28.0 g

    The following items or measurements are not included:

    low-fat mayonnaise

    fresh green herbs

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