Lemon-Thyme Chicken Salad

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2
Servings

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #27820

August 28, 2017

Categories: Lunch, Salads, Meat Salad, Poultry, Chicken, Dairy, Vegetables, Onions, North American, Easy/Beginner Cooking, Quick Meals, Brunch, July 4th, Labor Day, Picnic, Summer, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Yogurt, Boneless Pieces more

recipe by:
TeresaS

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recipe by:
TeresaS

"This is out of the September 2017 Cooking Light magazine. You can serve this with Bib lettuce leaves life a wrap or on a bed of lettuce or even between 2 slices of bread..."

Original recipe yields 2 servings

Metric US

Step 1

Bring 4 cups water and bay leaves to a simmer in a saucepan. Add chicken; simmer 15 minutes or until done. Drain' discard bay leaves. Cool chicken slightly; shred.

Step 2

Combine yogurt, oil, thyme, rind, salt and pepper in a medium bowl, stirring with a whisk. Add chicken and onion; toss well to combine.

Tips & Variations

No special items needed.

Tags : Lunch Salads Meat Salad

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