Ingredients for 2 In 1 Herbed Chicken Leftover Chicken Salad
- 2 lbs Boneless, Skinless Chicken Breasts
- Margarine
- 1 small Red Onion, finely chopped (approx. 1/4 cup)
- 3 cloves Garlic, minced
- 1 tsp Dried Thyme
- 1.5 tsp Kosher Salt, divided, or to taste
- .75 tsp Freshly Ground Black Pepper, divided, or to taste
- 1 tbsp Fresh Rosemary, chopped
- Sage
- Marjoram
- 2 cups Cooked Chicken, shredded (from roasted breasts)
- 1/2 cup Mayonnaise
- Dill
- Onion (redundant with 'Onions' entry, referring to Red Onion)
- Black Olives
- 2 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dried Oregano
- 1 stalk Celery, finely diced
- 1 tsp Dijon Mustard
- 1 tbsp Capers, drained and chopped
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Chives, chopped
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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.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
9g
Fat
93g
Carbs
3g
