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Chicken Salad with Lemon Herb Dressing

Adapted from Madalene Hill   
  • 1 pound cooked chicken breasts, cut or torn into bite size pieces.
  • ¾ cup thinly sliced celery (cut on diagonal)
  • ½ cup thinly sliced chives
  • ¾ cup toasted pecan pieces, or other nuts may be substituted
  • 1 cup seedless grapes, cut in halves
  • ½ cup golden raisins
  • Sprigs of lemon balm, lemon thyme, lemon basil or edible flowers for garnish   

Creamy Lemony Herb Dressing

  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • 2-3 tablespoons lemon juice
  • 1 teaspoon ground coriander seed
  • 3 tablespoons honey
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh lemon balm
  • 2 tablespoons chopped fresh lemon grass
  • 2 teaspoons chopped fresh lemon thyme
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper  

Mix dressing by combining all ingredients in a small bowl with a rubber spatula or a wire whip. Do not combine in a blender or processor, or it will be too thin. Dressing should be highly seasoned to flavor chicken and other ingredients.  Place chicken pieces in a medium mixing bowl. Add celery, chives, nut pieces, grapes and raisins, tossing them lightly with a fork. Taste dressing for seasoning, adding more salt and lemon juice as needed. Gently fold in just enough dressing to coat salad. Serve on lettuce leaves or other greens; garnish with additional nuts and herb sprigs.