Chicken salad with fresh herbs
Tantalize your taste buds with a medley of flavors in this delectable chicken salad. Featuring tender chicken, crisp veggies, and aromatic fresh herbs, each bite is a culinary masterpiece.
Ingredients:
- 910g boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup mayonnaise
- 1 teaspoon minced garlic
- 1/2 teaspoon dijon mustard
- 1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
- 1/3 cup finely chopped red onion
- 3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
- 1/2 teaspoon celery seeds
- 1/4 teaspoon cayenne pepper
- 2 to 3 avocados, halved and pitted (optional)
Instructions:
- Preheat the oven to 200 °C. Wash the chicken quickly under cold running water, then dry gently with paper towels. Sprinkle 2 teaspoons of salt and 1/2 teaspoon of pepper on both sides of the chicken.
- Warm the olive oil in a 12-inch oven-safe frying pan over high heat. Place the chicken in the pan and cook for 2 minutes. Flip the chicken and promptly place the pan in the preheated oven. Bake for 10 to 15 minutes, or until the chicken's internal temperature reaches 70 °C when checked with a meat thermometer. Take out from the oven and let it cool.
- Mix mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds, and cayenne pepper in a large mixing bowl. Combine the ingredients well.
- After the chicken has cooled down, dice it into 1/2-inch pieces, add it to the mayonnaise mixture, and stir thoroughly. If not serving immediately, refrigerate to chill. Optionally, serve in avocado halves.
Summary:
- Calories: 3790 kcal
- Fat: 303 g
- Protein: 217 g
- Carbs: 56 g
- Potassium: 5884 mg
- Magnesium: 442 mg