Chicken Salad Recipe

Name: Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 oz.) skinned, boned chicken breast halves; 1 medium onion, halved; 1 stalk celery, halved; 1 bay leaf; 1 egg white; 1 tsp. chopped fresh tarragon; 1/4 tsp. salt; 1/8 tsp. garlic powder; 1/8 tsp. white pepper; 1 tsp. lemon juice; 2 tsp. olive oil; 2 tsp. plain yogurt

Servings: persons

4 (4 oz.) skinned, boned chicken breast halves
1 medium onion, halved
1 stalk celery, halved
1 bay leaf
1 egg white
1 tsp. chopped fresh tarragon
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. white pepper
1 tsp. lemon juice
2 tsp. olive oil
2 tsp. plain yogurt

1
Combine chicken, onion, celery and bay leaf in Dutch oven. Add water and cover.
2
Simmer 15 minutes after boiling.
3
Remove chicken and chop in bite-size pieces.
4
Set aside.
5
Discard vegetables and water.
6
Combine egg white, tarragon, salt, garlic, pepper and lemon juice in blender.
7
Gradually add oil just until blended; fold in yogurt.
8
Pour over chicken.
9
Let set 4 hours. Serve on shredded lettuce.
10
Garnish with tomato and cucumber slices.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (4 oz.) skinned, boned chicken breast halves, 1 medium onion, halved, 1 stalk celery, halved, 1 bay leaf, and more.

Yes, Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad

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