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Our next weekly delivery is Tues, June 18. The website will have new products restocked and open for orders 6AM Friday.

Herbed Chicken Salad

Herbed Chicken Salad with Sourdough Pita Pockets

Tuesdays are a very full (but rewarding) day for us as producers drop off their products, we pack orders, and then deliver to the drop sites.

When I finally get home on Tuesday evenings, I need a meal that's quick and easy to get on the table for my hungry family.

I have come up with a handful of easy meals that I rotate on Tuesdays.  They are completely made from scratch but only take about 30 minutes to prepare.  I will be sharing them over the next few months, starting with this Herbed Chicken Salad.

After cooking up a whole pastured chicken in the crock pot (see how I do it here), I freeze the pieces of chicken for recipes like this.  Before leaving the house for the day, I take the cooked chicken out the freezer to thaw.

I also keep sourdough pita pockets or sourdough sandwich bread in my freezer on hand at all times, which I can quickly thaw in the toaster oven.

Herbed Chicken Salad

  • 1/2 cup mayonnaise (I use avocado oil mayonnaise)
  • 1/2 cup plain yogurt or sour cream
  • 1 T. lemon juice
  • 1 tsp mustard
  • 1 tsp raw local honey
  • 1/2 tsp salt
  • 1 T. minced fresh dill or 1/2 tsp dried dill
  • 1 chopped green onion
  • 3 cups cooked chicken, diced
  • 1/2 cup chopped celery, cucumbers, apples, or shredded carrots

Mix everything and serve in pita pockets, on bread or lettuce!

Serves 4.

Leave a comment if you make it!

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My version of Chicken Salad leaves out the salt, honey and use a brown mustard. I add sliced almonds, dried cranberries and whatever veggies I have on hand. This is a go-to recipe year around as I keep grilled chicken strips in the freezer. Am loving the tomatoes. Keep up the good work.

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