Herb Vinaigrette Chicken Salad is a light and refreshing spin on the heavy mayo based recipes you find in deli cases or worse, plastic tubs. Clomped together with a grayish tint, I shutter in revulsion whenever I catch sight of it. In my opinion, that stuff should be banned. But today we are not here to talk about gross food items. Quite the opposite! We are here to talk about chicken salad dressed in a sweet and tangy herb vinaigrette, transforming summer picnic’s everywhere.
If you have noticed the ingredient list, this recipe is rather simple and straightforward – exactly what you need when the heat index is crawling toward 90 degrees. I threw in a head of broccoli to add crunch, but toasted nuts, celery, apples all would be good choices. You can pile Herb Vinaigrette Chicken Salad onto a bed of lettuce, between two slices of bread and or wrap it up in a tortilla. Either way, the end results are delicious. Enjoy!
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon mustard
- ½ teaspoon apple cider vinegar
- 1½ teaspoons honey
- ¼ cup olive oil
- Salt and pepper to taste
- 1 roasted chicken
- 1 head of broccoli, chopped
- In a food processor, add herbs, mustard, apple cider vinegar, honey and olive oil. Blend for a couple of seconds until the vinaigrette is combined. Taste and season to your liking. Set aside.
- Shred the meat from the roasted chicken into a large bowl. Add the chopped broccoli and toss to mix. Drizzle dressing on top and toss again. Serve cold.