Ingredients for 2 In 1 Herbed Chicken Leftover Chicken Salad
- Boneless Chicken Breasts
- Margarine
- Onions
- 2 cloves garlic, minced
- Thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Rosemary
- Sage
- Marjoram
- Cooked Chicken Breasts
- 1/2 cup mayonnaise
- Dill
- Onion
- Black Olives
How to Make 2 In 1 Herbed Chicken Leftover Chicken Salad
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken, olive oil, lemon juice, garlic, herbs (rosemary, thyme, oregano), salt, and pepper. Mix well to coat the chicken evenly.
- Place chicken in a roasting pan and roast for 45-50 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving.
- For the chicken salad: Shred leftover chicken. In a medium bowl, combine shredded chicken, mayonnaise, celery, red onion, Dijon mustard, capers, and chopped fresh herbs (parsley, chives).
- Season with salt and pepper to taste. Mix gently until combined.
- Serve the herbed roast chicken immediately, and enjoy the chicken salad chilled or at room temperature. Perfect for sandwiches, wraps, or as a side dish.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
9g
Fat
93g
Carbs
3g
