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Our next monthly winter delivery is Tues, Feb 7. The order deadline is 8AM Monday.

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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Comments

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.
Cleo

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