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    You are in: Home / Recipes / Lemony Rosemary Chicken Salad Recipe
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    Lemony Rosemary Chicken Salad

    Lemony Rosemary Chicken Salad. Photo by Sherri Dodsworth

    1/1 Photo of Lemony Rosemary Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sherri Dodsworth's Note:

    I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor.

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    Units: US | Metric




    1. 1
      Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
    2. 2
      Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
    3. 3
      Add the chicken to a large bowl and stir in the remaining ingredients.
    4. 4
      Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

    Ratings & Reviews:


    Nutritional Facts for Lemony Rosemary Chicken Salad

    Serving Size: 1 (596 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 648.3
    Calories from Fat 425
    Total Fat 47.2 g
    Saturated Fat 12.2 g
    Cholesterol 197.8 mg
    Sodium 1067.0 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 3.0 g
    Sugars 3.9 g
    Protein 43.5 g

    The following items or measurements are not included:

    fresh rosemary

    lemons, zest of

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