Herbed Chicken Salad with Jalapeño
This herbed chicken salad combines tender roasted bone-in chicken breasts with fresh dill, parsley, celery, and jalapeño for a bright, herbaceous dish with a surprising spicy finish.
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This herbed chicken salad combines tender roasted bone-in chicken breasts with fresh dill, parsley, celery, and jalapeño for a bright, herbaceous dish with a surprising spicy finish.
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Preheat your oven to 400°F (200°C).
Place the chicken breasts in a baking dish. Season both sides generously with salt and pepper.
Drizzle avocado oil over the skin of the chicken.
Bake for 25 to 30 minutes, or until cooked through.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes.
After resting, remove the skin and bones from the chicken breasts.
Shred the chicken meat by hand and place it into a large mixing bowl.
Finely chop the celery stalks and leaves and add them to the bowl with the chicken.
Finely chop the green onions (both white and green parts) and add to the bowl.
Chop the fresh dill and parsley and add them to the bowl.
Zest one lemon directly into the bowl, then squeeze in the juice from half of the lemon.
Finely chop the jalapeño pepper and add it to the mixture.
Add the mayonnaise to the bowl, and season lightly with more salt and freshly ground black pepper.
Gently mix all ingredients together until well combined.
Garnish with extra sliced jalapeño if desired and serve with your favorite crackers or on bread.
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze as mayonnaise-based salads separate when thawed.
Yes, but bone-in, skin-on breasts stay moister during roasting. Boneless breasts will cook faster (20–25 minutes) and may dry out more easily.
Roast until the internal temperature reaches 165°F at the thickest part, or until juices run clear when pierced.
Yes. Cool the chicken completely, then mix the salad and refrigerate up to 3 days in an airtight container.
It's a mild kick when finely chopped and distributed throughout. Remove seeds for less heat, or skip the jalapeño entirely for no spice.
Use a sharp knife and chop just before serving. Avoid crushing with a dull blade or food processor, which bruises delicate herbs like dill.
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