Fresh Herb Chicken Salad with Lemon Mayo

Ingredients

• 30 ml (2 tablespoons)mayonnaise
• 30 ml (2 tablespoons)plain Greek yoghurt
• 15 ml (1 tablespoon)finely chopped shallot or spring onion
• 10 ml (2 teaspoons)finely grated fresh lemon zest
• 1.25 ml (¼ teaspoon)cayenne pepper
• to tastesalt and freshly ground black pepper
• 340 g (12 oz; recipe range 340–397 g / 12–14 oz; about 2 cups cubed)cooked boneless, skinless chicken, cut into bite-size cubes
• 30 ml (2 tablespoons)chopped fresh herbs, such as tarragon, parsley, basil, dill or chives, or a mixture
• 15 ml (1 tablespoon)extra-virgin olive oil
• to tastesalt and freshly ground black pepper
• as neededlettuce leaves

Instructions

1. 1

   Mix the dressing

   In a small bowl, stir together the mayonnaise, yoghurt, shallot or spring onion, lemon zest, cayenne and salt and pepper to taste until blended. The dressing can be kept in the refrigerator for up to 3 days.

2. 2

   Dress the chicken

   In a large bowl, combine the chicken with the herbs, olive oil and salt and pepper to taste. Add the dressing and gently fold it through until the chicken is evenly coated.

3. 3

   Serve the salad

   Serve the chicken salad with lettuce leaves, or spoon it into toasted bread to make a sandwich.

What is chicken salad?

Chicken salad is a familiar American-style dish of cooked chicken mixed with a creamy dressing, often served cold or at room temperature. This version keeps the classic format but brightens it with lemon zest, fresh herbs and a touch of cayenne.

The yoghurt lightens the mayonnaise dressing, while olive oil and herbs coat the chicken separately before the dressing is folded in. That gives each bite a fresh, savoury flavour without masking the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 19g protein, 1g carbs, 11g fat.

The chicken supplies most of the protein, while the mayonnaise and olive oil account for much of the fat. The small amount of carbohydrate comes mainly from the yoghurt and seasonings. Serve it with lettuce and add wholemeal toast or another grain-based side if you want a more filling, balanced plate.

Choose the chicken

Cooked chicken: Use boneless, skinless chicken cut into small, even pieces so the dressing reaches all the surfaces. Leftover roast or poached chicken works well, provided it is fully cooked and chilled before mixing.

Piece size: Bite-size cubes make the salad easy to serve on lettuce or in a sandwich. If the chicken is still warm, let it cool before adding the dressing.

Build the lemon dressing

Yoghurt and mayonnaise: These two ingredients make a creamy dressing with a little tang. Stir them with the shallot or spring onion before combining with the chicken.

Lemon zest: Grate only the yellow outer layer of the lemon for a clean citrus aroma. Cayenne adds a gentle background warmth; adjust it to suit your taste.

Use fresh herbs

Herb choice: Dill, tarragon, basil, parsley and chives are all suitable, alone or in a mixture. Pick herbs that are fresh and fragrant, and chop them finely so they distribute evenly.

Mixing: Fold the herbs through the chicken with the olive oil before adding the dressing. This helps spread their flavour throughout the salad.

Fold gently

Coating: Add the dressing to the chicken and fold rather than beating the mixture. Stop when the pieces are coated, so the chicken keeps its shape.

Seasoning: Salt and pepper are added to taste at two stages in the method. Taste the finished mixture before serving and adjust if needed.

Serve it your way

Lettuce: Spoon the salad onto lettuce leaves for a simple, fresh serving. Choose leaves sturdy enough to hold a portion.

Toast: Add the mixture to toasted bread for a more substantial sandwich. Assemble shortly before eating to keep the bread from becoming soft.

Recipe notes & tips

• Chop the chicken into similarly sized pieces so the dressing coats it evenly.
• Use finely grated lemon zest to distribute its flavour through the dressing.
• Pat washed herbs dry before chopping so excess water does not dilute the salad.
• Fold in the dressing gently to keep the chicken pieces intact.
• Taste the salad after mixing and adjust the salt, pepper or cayenne before serving.

Variations

• Try tarragon: Use it as the main herb for a fragrant, savoury note.
• Add dill: Pair chopped dill with the lemon for a fresh herbal flavour.
• Use spring onion: Swap it for the shallot for a milder, crisp onion taste.
• Make it spicier: Increase the cayenne a little at a time, tasting as you go.
• Serve as a sandwich: Spoon the finished salad into toasted bread just before eating.

Common mistakes to avoid

• Warm chicken: Let it cool before mixing so it does not soften the dressing.
• Large chunks: Cut the chicken into bite-size pieces so each portion gets a good coating.
• Overmixing: Fold gently to avoid breaking the chicken into shreds.
• Wet herbs: Dry them before chopping so they do not water down the mixture.
• Too much cayenne: Start with the stated amount and taste before adding more.

How to store

Keep the chicken salad covered in the refrigerator and eat it within 2–3 days. Store the dressing separately for up to 3 days if preparing ahead, then mix it with the chicken shortly before serving. This salad is best served cold and does not need reheating.

Frequently asked questions