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A summery fresh herb mayo turns a few cups of shredded chicken into a chicken salad to remember. This is one of my favorite chicken salads (I also have to give a shout-out to chicken salad with grapes and the best everyday chicken salad with lots of briny additions), and it can be served in lots of appealing ways.
Pile this flavorful, herby chicken salad on a green salad or eat it out of the container. You can also mound it on toasted bruschetta for an open-faced chicken salad tartine of sorts (if any of you are patrons of the fast-casual chain Le Pain Quotidien then the word tartine is probably in your vocabulary).
Table of Contents
Easy Herbed Chicken Salad: Fresh herbs blended into creamy mayo turns some simply shredded chicken breasts into an summery chicken salad.
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I was almost tempted to call this 2-Ingredient Herbed Chicken Salad, but that would be slightly manipulative and misleading. The reason I was tempted, and the reason it makes sense, is because if you happen to have a jar of Herbed Mayonnaise in your fridge, it’s accurate. But that is a little too presumptuous. Having said that — I’m hoping once you make this mayo and see all of the things it can do, you may choose to have it around on a regular basis, and then the 2-Ingredient thing becomes the truth.
If you happen to have some already poached chicken breasts on hand, you’re halfway there. Or try Slow Cooker Shredded Chicken!
Ingredients
- Boneless, skinless chicken breasts
- Dry white wine – If you have it on hand, you can add a ½ cup or so to the poaching liquid
- Herbed Mayonnaise – This is the clutch ingredient!
- Plum tomatoes – If you like, you can add some diced tomatoes for added interest and color.
Tips and Variations
- The diced tomatoes are optional, but they add nice color and juiciness to the salad. You could also add some very thinly sliced celery.
- Change up this salad by using other herbs in the mayo.
- Add more mayo if the mixture seems too dry.
- When poaching the chicken breasts, if you want to use low-sodium chicken broth instead of water, you will end up with a rich stock that can be used in soups and other recipes, and the chicken will have even more flavor. You can throw in a few sprigs of whatever herbs you have left over to season the broth or water a bit.
How to Make Herbed Chicken Salad
- Poach the chicken.
- Shred the chicken: You can use your fingers once it’s cool enough, or two forks.
- Make the chicken salad: Combine the chicken with the Herbed Mayonnaise and tomatoes, if using. Toss until the chicken is well coated with the mayo dressing.
How to Serve Herby Chicken Salad
I really do like a good open-faced chicken salad sandwich or tartine. Or turn this Herbed Chicken Salad into a more traditional sandwich or wrap. (You can use the same folding technique as in the Chicken Caesar Wraps: One side folded in, top and bottoms folded in, roll, and seal with a little more of the Herbed Mayonnaise).
Beyond a toasted slice of country bread, this would be nice piled onto a biscuit or a slice of beer bread. If you want to pair it with a salad, try one of these simple green salads.
What to Serve With Herbed Chicken Salad
How to Steam Asparagus
Grilled Mexican Street Corn
Steakhouse Tomato Salad
More Chicken Salad Recipes
- Smoky Chipotle Chicken Salad
- Pasta Salad with Chicken and Chipotle Dressing
- Indonesian Chicken Salad
- Best Chicken Salad
- Chicken Salad with Grapes
Herbed Chicken Salad
Ingredients
- 4 boneless skinless chicken breasts (1 ½ to 2 pounds total)
- ½ cup dry white wine (optional)
- ⅓ cup Herbed Mayonnaise (or more as needed)
- Kosher salt and freshly ground pepper (to taste)
- 1 cup seeded and diced plum tomatoes (optional)
Instructions
- Place the chicken in a pot large enough so that they are either in a single layer or just slightly overlapping. Cover the chicken with cold water and add the wine if using. Bring the water to a boil. You’ll probably see some white scummy foam collecting on the surface as the water comes to a boil (this is fine!) — if you’ll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it’s fine to leave it. Reduce to a simmer, cover, and cook for 10 to 15 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through.
- Remove the chicken from the liquid and wait at least a few minutes before shredding. You can use your fingers once it’s cool enough, or two forks.
- Place the chicken in a bowl, add 1/3 of the Herbed Mayonnaise and the tomatoes, if using. Toss until the chicken is well coated with the mayo dressing. Add more mayo if the mixture seems too dry. Taste and add salt and pepper as needed.
Notes
- The diced tomatoes are optional, but they add nice color and juiciness to the salad. You could also add some very thinly sliced celery.
- Change up this salad by switching the herbs in the mayo.
- When poaching the chicken breasts, if you want to use low-sodium chicken broth instead of water, you will end up with a rich stock that can be used in soups and other recipes, and the chicken will have even more flavor. You can throw in a few sprigs of whatever herbs you have left over to season the broth or water a bit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
