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Seasoned chicken salad on a plate and ready to enjoy for dinner

Seasoned Chicken Salad Recipe

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This seasoned chicken salad recipe has a mild flavor that appeals to just about everyone. It is super versatile and easily modified with extra ingredients.
Course lunch
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4 -6 servings
Calories 367
Author Cheryl Najafi

Ingredients

Instructions

  • Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil.
  • Rinse chicken breasts under cool water, pat dry with a paper towel and place on prepared baking sheet.
  • Coat each piece of chicken with oil and season both sides lightly with salt and pepper. Bake 12–16 minutes (depending on thickness), just until cooked through. Remove from oven and set aside to cool.
  • Shred the cooled chicken with two forks or chop very finely. Place chicken into a medium-sized mixing bowl, add all remaining ingredients and mix well. Season to taste with salt and pepper, cover with plastic wrap and refrigerate until well chilled.
  • Serve this chicken salad on a bed of lettuce, in a sandwich or on crackers as an appetizer. Enjoy!

Notes

Substitute light mayonnaise to cut down on the calories but not the taste!

Nutrition

Calories: 367kcal | Carbohydrates: 11g | Protein: 32g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 1154mg | Potassium: 86mg | Fiber: 0.5g | Sugar: 3g