Lemony Rosemary Chicken Salad

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READY IN: 40mins
Recipe by Sherri Dodsworth

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.

Ingredients Nutrition


  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. 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. Add the chicken to a large bowl and stir in the remaining ingredients.
  4. Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

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