Lemon-Thyme Chicken Salad

10m
Prep Time
20m
Cook Time
30m
Ready In


"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 is 2 servings

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 by Step Method

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


No special items needed.

2 Reviews

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!

5.0

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.

5.0

(31 Aug 2021)

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