Lemon-Thyme Chicken Salad



"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
OK

Nutritional

  • Serving Size: 1 (644.1 g)
  • Calories 298.2
  • Total Fat - 11.9 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 110.4 mg
  • Sodium - 428.7 mg
  • Total Carbohydrate - 3.4 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.1 g
  • Protein - 42.4 g
  • Calcium - 89.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

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.

Related

JostLori

Fantastic! Cooking the chicken with the bay leaves imparted a really flavorful profile! I did boil the bay leaves for about five minutes before adding the chicken, and I think that made it even more flavorful. My yogurt had gone bad, so had to use full fat sour cream instead, and I admit it was delicious. Loved the combo of lemon zest and thyme - all in all one of the best chicken salads I've ever tasted. Thanks for sharing - this is definitely Best Of material, Teresa!

review by:
(14 Nov 2021)

WhatamIgonnaeatnext?

We could have made this into three or four sandwiches, but we were famished. The yogurt tasted good in this. I used nonfat yogurt to make it even healthier. The recipe said to shred the chicken, however, I chopped the chicken up into tiny pieces. I also did not have any bay leaves.

(31 Aug 2021)