A good chicken salad with fruits and herbs is one of my favorite things to eat during the warmer months. It pairs well with other salads for a lighter meal or spooned into lettuce cups for a quick wrap.
You can use poached or roasted chicken for the salad, or even the leftover cooked meat when you make a pot of chicken broth.
I adapted this recipe from Cook’s Illustrated. That magazine has been one of my all-time favorites for over 20 years and my go-to for solid, well-tested recipes. They also have an online membership if you’d like to have all of their recipes at your fingertips instead of a physical magazine arriving each month. I’m not affiliated with them, but I do love their recipes!
Here are some other salads you might enjoy!
Wedge Salad with Yogurt Dressing
Peach and Arugula Salad
Blueberry, Tomato and Burrata Salad
Cobb Salad
Carrie Vitt
Adapted from Cook's Illustrated
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 3 tablespoons fresh lime juice
- 1 shallot
- 2 tablespoons fish sauce
- 1 garlic clove
- Pinch of red pepper flakes
- 1/2 teaspoon raw honey
- 1/2 teaspoon sesame oil
- 4 cups of cooked shredded chicken (you can use poached chicken, rotisserie, or leftover cooked chicken from making chicken broth)
- 2 mangos, peeled, pitted and cut into bite-size pieces
- 1/2 cup fresh mint, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup basil, chopped
Instructions
- Place all of the dressing ingredients in a blender and blend until smooth.
- Place the chicken, chopped mango, mint, cilantro and basil in a medium bowl. Pour dressing over the top and toss to coat. Serve.*
- *I find this salad tastes better after it sits for a while, so I prefer to make it earlier in the day, cover it and place it in the fridge for a few hours or even overnight.
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