Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A blue bowl filled with creamy chicken salad sits on a white board, surrounded by fresh romaine lettuce leaves, utensils with blue handles, and a yellow-striped napkin on a yellow tiled surface.

Zingy Herbed Chicken Salad (The Best Chicken Salad You’ll Ever Eat)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 4-6 1x
  • Category: Entree Salads & Bowls; Snack Recipes
  • Method: No-Cook
  • Cuisine: American

Description

This Herbed Chicken Salad is unlike any classic chicken salad you’ve ever had—bright, bold, and totally irresistible!

Made with shredded rotisserie chicken and a creamy Greek yogurt dressing (with just a dollop of mayo for richness!), each bite is packed with fresh dill, chives, and parsley, plus tangy-crunchy bits like capers, cornichons, and pepperoncini.

Ready in just 15 minutes and perfect for sandwiches, lettuce wraps, or eating straight from the bowl. 😏

Ingredients

Scale
  • 1 pound shredded chicken (approx. 3 cups)
  • 1 cup Greek yogurt (use 5% whole fat or 2% low-fat for thick and creamy results)
  • ¼ cup mayonnaise
  • 1 lemon, zested and juiced
  • 2-3 cloves garlic, finely chopped or grated
  • ⅓ cup chopped fresh chives
  • ⅓ cup chopped fresh dill
  • ⅓ cup chopped fresh parsley
  • ⅓ cup capers, drained and roughly chopped
  • ⅓ cup cornichons, drained and roughly chopped
  • ⅓ cup sliced pepperoncinis, drained and roughly chopped
  • kosher salt and ground black pepper, to season

Instructions

  1. Mix the chicken salad: In a large bowl, combine the chicken, Greek yogurt, mayonnaise, lemon zest and juice, garlic, fresh herbs (chives, dill, parsley), and all the chopped briny bits (capers, cornichons, pepperoncini). Season with 1 heaping teaspoon kosher salt and ground black pepper as desired. Toss to combine well. Taste and adjust seasoning as needed—I like to add a few splashes of pepperoncini brine for a little extra zip and kick. (Note: Don’t worry if the flavor doesn’t totally pop right away—all of the punchy, herby ingredients meld together beautifully as the chicken salad sits.)A glass bowl on a yellow tiled surface filled with shredded chicken, chopped herbs, lemon zest, mayonnaise, mustard, capers, chopped pickles, garlic, and black pepper, surrounded by bowls of ingredients and a juiced lemon.
  2. Serve: This zippy, herby chicken salad is fantastic sandwiched between a few slices of good-quality focaccia or sourdough, though I most often enjoy it straight out of the fridge with lettuce cups and crackers. You do you—enjoy!A bowl of creamy chicken salad with chopped herbs sits on a yellow tiled surface, surrounded by bowls of fresh herbs, cracked pepper, lemon, and a wooden citrus juicer. A knife rests in the salad.

Equipment

Notes

  • Storage and Make-Ahead: Even with all of those fresh herbs, this chicken salad holds up beautifully—in fact, I think its flavors get better the longer it sits. Store in an airtight container in the refrigerator for 3-4 days.

Find it online: https://playswellwithbutter.com/herbed-chicken-salad/