2 in 1 Herbed Chicken and Leftover Chicken Salad
This clever concept provides two distinct dishes from one cooking session. First, prepare tender herbed chicken breasts baked with a garlic and thyme infused margarine coating. The recipe intentionally creates extra cooked chicken, which is then chopped and combined with mayonnaise, dill, and black olives to form a distinctive, savoury salad. It is perfect for lunch the following day, served on lettuce or in a sandwich. The method ensures no food goes to waste while delivering unique flavours.
Ingredients
- 8 boneless chicken breasts
- 12 tablespoons melted margarine
- 4 tablespoons grated onions
- 4 cloves garlic, pressed
- 4 teaspoons thyme
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons rosemary
- 1 teaspoon sage
- 1/2 teaspoon marjoram
- 4 leftover cooked chicken breasts, chopped
- 1/2 cup mayonnaise (or more to taste to desired consistency)
- 1 teaspoon dill
- 1 teaspoon onion
- 1/2 cup chopped black olives
Method
- To prepare the herbed chicken for serving hot, begin by combining the melted margarine with the grated onions, pressed garlic, thyme, salt, pepper, rosemary, sage, and marjoram.
- Thoroughly coat each of the eight boneless chicken breasts with the prepared herb and margarine mixture.
- Arrange the coated chicken breasts in a baking dish, ensuring they are placed skin side up.
- Bake the chicken in an oven preheated to 375 degrees for 30 to 40 minutes, or until fully cooked through.
- For the leftover chicken salad, take the four remaining cooked and chopped chicken breasts.
- In a bowl, mix the chopped chicken with the mayonnaise, dill, onion, and chopped black olives until well combined.
- This salad is delicious when served on a plate of fresh lettuce, and it could also be used in a sandwich.
- For the best flavour, allow the salad to rest until the next day so the ingredients can meld, though it can be eaten immediately.
Nutrition (per serving)
Sodium2147700 mg
Recipe details
CategorySnack
AuthorClaudia Dawn
