Name: Gourmet Chicken Salad II
Prep time: 20 min
Total time: 20 min
Ingredients: 4 skinless, boneless chicken breast halves; 1 lemon, zested and juiced; 1 tablespoon chopped fresh rosemary leaves; 1.5 cups chicken broth; 1 cup chopped walnuts; 0.5 cup chopped celery; 0.5 cup crumbled blue cheese; 1 cup mayonnaise; 2 tablespoons brown mustard; salt and pepper to taste; garlic powder to taste

Servings: 8

Ingredients

4 skinless, boneless chicken breast halves
1 lemon, zested and juiced
1 tablespoon chopped fresh rosemary leaves
1 cups chicken broth
1 cup chopped walnuts
cup chopped celery
cup crumbled blue cheese
1 cup mayonnaise
2 tablespoons brown mustard
Salt and pepper to taste
Garlic powder to taste

Directions

Place the chicken breasts in a skillet, then sprinkle them with lemon juice and half of the rosemary. Pour the chicken broth into the skillet.
Bring the broth to a boil, then reduce the heat to low. Let it simmer for about 25 minutes, or until the chicken juices run clear and the chicken is fully cooked.
Drain the chicken, allow it to cool, and then dice it into small pieces.
In a large bowl, combine the diced chicken, lemon zest, the remaining rosemary, chopped walnuts, chopped celery, crumbled blue cheese, mayonnaise, brown mustard, salt, pepper, and garlic powder.
Toss the mixture gently until all ingredients are evenly incorporated.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts (per serving)

Calories: 393
Total Fat: 36g (46% DV)
Saturated Fat: 6g (31% DV)
Cholesterol: 47mg (16% DV)
Sodium: 354mg (15% DV)
Total Carbohydrate: 5g (2% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 1g
Protein: 16g (33% DV)
Vitamin C: 11mg (12% DV)
Calcium: 83mg (6% DV)
Iron: 1mg (6% DV)
Potassium: 212mg (5% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Please consult your doctor or registered dietitian before preparing this recipe for personal consumption if you follow a medically restrictive diet.

Comments

Andrew Wright

05/13/2025 11:10:13 AM

I found this recipe to be absolutely amazing and incredibly versatile. I had some leftover roasted chicken, so I decided to whip up a quick chicken salad using this recipe as a base. I scaled it down for 4 servings and made a few substitutions: I used 1/2 tsp of McCormick Garlic and Herb seasoning instead of fresh rosemary, 1/2 cup of chopped almonds instead of walnuts, and 1/4 cup of feta instead of blue cheese. Omitting the salt due to the feta's saltiness, I opted for freshly cracked black pepper instead. The result was simply fantastic! This recipe is perfect as an appetizer, dip, or even as a sandwich filling. I might try adding a tablespoon or a quarter cup of raisins next time. Serving it on toasted wheat bread, crescent rolls, with lettuce and tomato would make a delicious sandwich. I highly recommend trying this recipe as is, or experimenting with it - it's a winner!

Jason Johnson

02/25/2024 12:12:47 AM

The dish was absolutely delightful! I didn't have walnuts on hand, so I substituted them with chopped cashews, and it turned out wonderfully. To enhance the flavor, I included a small tin of drained fruit cocktail, which complemented the dish perfectly. I'm definitely planning to make it again, and I might even sprinkle some toasted sesame seeds next time. I snapped a picture of the meal, and there's a side of tomato aspic in the frame (Recipe coming soon!).