Herbed Chicken Salad

Makes 4
Prep 15 m
Cook 10 m



  1. 1 of 3 In a medium-size saucepan with a lid, add chicken, broth and enough water to cover. Add sprigs of fresh thyme, tarragon and chives. Bring to a boil over high heat. Cover and reduce heat to medium low. Simmer, covered, for 6 minutes or until internal temperature reads 160 degrees F on an instant-read thermometer. Allow to cool, then slice chicken on an angle.
  2. 2 of 3 In a small bowl, whisk together olive oil, lemon juice, honey, salt and pepper. Add in mayonnaise and whisk until creamy smooth.
  3. 3 of 3 In a salad bowl, toss spinach, chives, scallion and thyme. Toss with dressing. Add sliced chicken and serve.
Nutrition Information for Herbed Chicken Salad
Servings Per Recipe: 4
Per Serving: 445 kcal cal., 702 mg sodium, 26 g Fat, total, 103 mg chol., 42 g pro., 10 g carb., 2 g fiber, 4 g sat. fat