Herb Chicken Salad Recipe

Prepare chicken and marinade

Pat the chicken breasts dry with paper towels. Place them in a shallow dish or zip-top bag. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic, chopped parsley, thyme, rosemary, 1 tsp salt and 1/2 tsp black pepper. Pour the marinade over the chicken, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Cook the chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil (or use a grill). When hot, add the chicken breasts and cook 4–6 minutes per side until golden and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust time for thickness. Remove chicken to a plate and cover loosely with foil. Let rest 5–8 minutes, then slice thinly or cube as desired.

While the chicken rests, assemble the salad base. In a large bowl combine mixed salad greens (5 cups), cucumber slices (1/2 cup), halved cherry tomatoes (1 cup), thinly sliced red onion (1/4 cup), chopped chives, and half the basil. Gently toss to combine so ingredients are evenly distributed.

If using, add crumbled feta (1/2 cup) and toasted pine nuts or sliced almonds (2 tbs) to the bowl. Hold the avocado until just before serving to prevent browning.

Make the vinaigrette in a small jar or bowl: combine 3 tbs extra-virgin olive oil, 1.5 tbs white wine vinegar, 1 tps Dijon mustard, 1 tsp honey or maple syrup, 1 tbs lemon juice, chopped parsley, chopped dill, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity (add more vinegar or lemon if you prefer brighter).

Reserve about 2 tbs of the vinaigrette to dress the chicken separately, if desired, and keep the rest to dress the greens.

Dress the salad: drizzle about two-thirds of the vinaigrette over the greens and gently toss to coat. Add the sliced or cubed rested chicken on top of the salad.

Brush or drizzle the reserved vinaigrette over the warm chicken pieces to keep them flavorful and moist.

Add diced avocado and the remaining basil and lightly toss the top layers. Sprinkle toasted nuts and extra crumbled feta if using. Finish with a light drizzle (1 tsp) of olive oil, a squeeze of lemon wedge, and a pinch of sea salt flakes and freshly cracked black pepper to taste.

Serve immediately so the greens remain crisp and the chicken is warm. Leftovers: store dressing separately and refrigerate salad and chicken in airtight containers for up to 2 days.