Summer Chicken Salad with Garden Herbs

Summer Chicken Salad with Garden Herbs Recipe
Photo: Karry Hosford
This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 172
Caloriesfromfat 29 %
Fat 5.6 g
Satfat 1.1 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 28.4 g
Carbohydrate 0.5 g
Fiber 0.3 g
Cholesterol 83 mg
Iron 1.2 mg
Sodium 392 mg
Calcium 23 mg

Ingredients

1 (3 1/2-pound) whole chicken
1/4 cup chopped fresh chives
3 tablespoons white wine vinegar
2 tablespoons capers
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces.

Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

June 2002
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