Herbed Chicken Salad Recipe

Chicken salad is mentioned in US cookbooks dating back to the early 1800s,¹ but it’s likely this traditional dish came to be long before that. It’s said the Chinese were actually the first to mix together chicken with oil and spices, creating the first variation of Asian chicken salad.
American chicken salad, at its most basic level, is a mixture of chicken and mayonnaise (or a similar “binder”) along with various additions like celery and onions. It was reportedly first served in America at a Rhode Island meat market called Town Meats in 1863. The owner mixed leftover chicken with mayonnaise, tarragon and grapes and customers loved it.²
If you’re looking for a filling and healthy lunch or dinner, try the herbed chicken salad recipe below,³ and be sure to keep reading for tips on how to make classic chicken salad healthier than ever.

Healthy Herbed Chicken Salad Ingredients: 1/4 cup flat-leaf parsley leaves 1/4 cup basil leaves 1/2 cup fresh dill sprigs 2 oil-packed anchovies, drained 1 small garlic clove 1⁄3 cup homemade mayonnaise (based on avocado or olive oil and egg, see below) 1⁄3 cup raw sour cream 2 Tbs. lemon juice Freshly ground black pepper 1 lb. cooked organic, free-range chicken, shredded 2 jarred roasted red peppers, well-drained and chopped (or substitute fresh roasted peppers) 3 inner celery ribs with leaves, thinly sliced 8 cups mixed salad greens 1/2 lb. tomatoes, chopped Procedure: Make the herbed mayonnaise: In a food processor, pulse the herbs, anchovies, and garlic until coarsely chopped. Add the mayonnaise, sour cream, and lemon juice and process until smooth. Season to taste with the pepper. In a large bowl, toss the herbed mayonnaise with the chicken, peppers, and celery. Serve on the salad greens and garnish with the tomatoes.