Lemon-Thyme Chicken Salad

(0)
Write Review
Lemon-Thyme Chicken Salad
 Add Your Own Photo to this Recipe
2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #27820

August 28, 2017

Categories: Lunch, Salads, Meat Salad, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

"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
I've Tried It

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.
Tags : Lunch Salads Meat Salad

Related

Write Review