Tangy, herby, sweet, and crunchy. All words you could use to describe this dijon herb chicken salad – aka a perfect lunch recipe.
If you’re not using fresh herbs when you cook, you’re missing out. This is easily the best way to bring loads of flavor to your foods. And while they’re *relatively* inexpensive to buy at the store, you can easily grow them in your own space as well.
To make this recipe AS EASY AS POSSIBLE, get in the habit of keeping some cooked chicken on hand. This is a good routine to adopt because it makes meals come together so quickly during the week. This is truly the key to sustainable healthy eating.
You could even take it a step further and, instead of cooking your own chicken breast, pick up a rotisserie chicken at your local grocery store. This makes things even simpler. When you get home, you can keep the meat attached to the bone, or go ahead and shred it and keep it in a container in the fridge.
This recipe calls for about 2 cups of shredded chicken. Pair that with creamy Greek yogurt, tangy Dijon mustard, garlic, apple cider vinegar, a variety of fresh herbs, and crunchy red onion. Mix that together in a large bowl. The combination is so fresh and light and satisfying.
I think the best way to eat this chicken salad is on big pieces of butter lettuce. You could also do it on a bed of baby spinach leaves. Or you could eat it straight out the bowl or as a dip for baby carrots.
However you eat it, you’re going to love this flavorful, easy salad!
If you like this recipe, check out these others:
Dijon Herb Chicken Salad
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon apple cider vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped thyme leaves
- 1 tablespoon chopped rosemary leaves
- 2 cups cooked and shredded chicken breast
- 1 red onion sliced
- Lettuce leaves or spinach for serving
- Sea salt and fresh ground pepper to taste
Whisk the yogurt, mustard, garlic, and cider vinegar in a bowl. Add the remaining ingredients and mix well.
Chill until ready to serve.
Serve in the lettuce leaves or over a bed of spinach.
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