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
More From Cooking Light
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
- 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.
Summer Chicken Salad with Garden Herbs Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Carbohydrate
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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