Lemon-Thyme Chicken Salad
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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
"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..."
Ingredients
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.
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