Summer Chicken Salad with Garden Herbs

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 29%
  • Fat: 5.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.4g
  • Carbohydrate: 0.5g
  • Fiber: 0.3g
  • Cholesterol: 83mg
  • Iron: 1.2mg
  • Sodium: 392mg
  • Calcium: 23mg

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

  1. 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.
  2. 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.

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