A VERY DELICIOUS Chicken Salad Recipe

This chicken salad recipe is absolutely delicious! It all starts with marinating chicken thighs and then baking them to perfection, resulting in tender and juicy meat. To top it off, the chicken is combined with a creamy and herb-infused dressing, along with crunchy vegetables, creating a delightful combination of flavors and textures.

How to Prepare the Chicken

By marinating the chicken beforehand, we’re setting the stage for an incredibly flavorful chicken salad. Also, it’s a brilliant way to kickstart the process and guarantee a mouthwatering outcome.

Make the Marinade

In a large bowl, incorporate the olive oil, lemon juice, chopped garlic, paprika, oregano, salt, and pepper. Then, vigorously blend until a tangy dressing is achieved.

Add the Chicken to the Marinade

Thoroughly coat each piece with the dressing, ensuring that every bite is packed with flavor.

Marinate in Fridge

Marinating the chicken for at least 15 minutes in the fridge will enhance the flavor, allowing it to become even more delicious. Also, you can choose to leave the marinated chicken in the fridge overnight if you prefer.

Bake with Confidence!

Place those marinated chicken thighs in a baking dish and let the magic happen at a temperature of 375 F for a span of 35-40 minutes. Wonderfully, the chicken will reach its peak perfection at an internal temperature of 165 F.

Dice the Chicken

Set the chicken aside to cool. For faster cooling, it would be ideal to place the chicken in the refrigerator.

Finally, once the chicken has cooled, go ahead and dice it up. You have a couple of options for how to do this. Dice it into cube-like shapes, or if you prefer, use two forks to shred the chicken. Either way, you’ll end up with deliciously diced or shredded chicken ready to use for the chicken salad.

Make the Chicken Salad Dressing

This dressing for the chicken salad is creamy and herby and more importantly, really quick to put together. Here’s what you’ll need.

• Mayo
• Dijon mustard
• Olive oil
• Dried Oregano
• Paprika
• Zest and juice of a lemon
• Salt & Pepper

Combine all of the ingredients into a bowl and with every swirl of the whisk, the seasonings come together harmoniously, creating a mouthwatering symphony of flavor.

Put it All Together

In a large bowl, add the diced chicken, chopped celery, onions, and parsley, drizzle in the dressing, toss to combine, and enjoy cold.

Quick Overview: How to Make Chicken Salad

1. Firstly, marinate the chicken. Create the marinade by combing aromatic garlic, bright lemon juice, olive oil, oregano, salt & pepper in a bowl.
2. Afterward, place the marinated chicken in the fridge
3. Next, bake the marinated chicken thighs in a baking dish in a preheated oven set at 375 F for 30-40 minutes.
4. Next, allow the chicken to cool, and in the meantime, make the dressing. With a whisk mix the mayonnaise with Dijon mustard, a little lemon, and herbs until you have a smooth and creamy sauce.
5. After that, add the veggies to the diced chicken.
6. Then, pour the dressing over the veggies and chicken.
7. Afterward, carefully toss to combine all the ingredients.

Finally, serve the chicken salad over a bed of lettuce leaves or as a sandwich.

How to Serve Chicken Salad

Serve this INCREDIBLY DELICIOUS chicken salad over a bed of crisp lettuce leaves or generously stuff it between two slices of your favorite bread to create an indulgent and mouthwatering sandwich experience.

How to Store Chicken Salad

Any leftovers can be stored in the fridge for up to 3 days.

More Crave-Worthy Salad Recipes

• Feta Caprese Salad
• Everyday Mediterranean Cucumber Tomato Salad
• The Secret to the Perfect Chickpea Salad
• Watermelon Radish & Avocado Salad

A VERY DELICIOUS Chicken Salad Recipe

Chicken salad with crisp vegetables and a creamy herby dressing prepared with marinated chicken.

Author: Ashley Cooking Method: Baking, Marinating, Mixing Cuisine: American Courses: Chicken Recipes, Gluten-Free, Salads Recipe Keys: C Chicken

Print Recipe

Pin Recipe Chicken Recipes

Prep Time 25 min Cook Time 45 min Rest Time 1 hour Total Time 2 hrs 10 mins Servings: 4

For the Chicken Marinade

Servings

• 2 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, finely chopped
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• ¹⁄₂ teaspoon freshly cracked black pepper
• 6 boneless, skinless chicken thighs

Salad Dressing

• ¹⁄₃ cup mayo
• 2 teaspoons Dijon mustard
• 2 tablespoons olive oil
• ¹⁄₂ teaspoon paprika
• ¹⁄₂ teaspoon oregano
• zest and juice of 1 lemon
• Pinch of salt and pepper

Veggies

• 1 small onion, diced
• ⅓ cup diced celery, about 2 small stalks
• ¼ cup chopped parsley

Instructions

1. To marinate the chicken add olive oil, lemon juice, chopped garlic, paprika, oregano, salt, and pepper to a large bowl and whisk to incorporate ingredients.

2. Add the chicken to the marinade, toss to ensure each piece is thoroughly coated. Cover and place in the fridge for at least 15 minutes. Meanwhile, preheat the oven to 375 F.

3. Once the chicken has marinated, place the thighs in a baking dish and bake for 30-40 minutes at 375 F or an internal temperature reaches 165F. Once cooked, place aside to cool. Meanwhile, make the chicken salad dressing. 

4. To make the dressing, add the mayo, dijon mustard, olive oil, paprika, oregano, zest, and juice of the lemon, and a generous pinch of salt and pepper. Mix until a smooth and creamy dressing is the result. 

5. In a large mixing bowl, add the diced onion and celery, along with the cooled chicken. Pour in the dressing, and toss until ingredients are completely coated. Add parsley and give one final toss. 

6. Serve immediately in lettuce cups or inside bread to make a sandwich. 

Keywords: Chicken Salad Recipe