Baked Herb Chicken Salad with Crunchy Jalapeño Chips

Ingredients

- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup Italian dressing
- 1/2 cup chopped celery
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/3 cup diced butter pickles
- 1 cup jalapeño chips

Instructions

1. Preheat the oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Prepare the chicken:
- Rub each chicken breast with olive oil, ensuring an even coating.
- Place the chicken breasts on the prepared baking sheet.

3. Bake the chicken:
- Bake the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for about 10 minutes before slicing into bite-sized pieces.

4. Mix the dressing:
- In a large mixing bowl, combine mayonnaise and Italian dressing. Mix until smooth.

5. Prepare the salad:
- Add the chopped celery, tarragon, cilantro, parsley, dill, and butter pickles to the dressing. Stir well to combine.

6. Combine and toss:
- Add the sliced chicken to the bowl and gently toss until the chicken pieces are evenly coated in the herb mayonnaise dressing.

7. Finish and serve:
- Just before serving, sprinkle the crushed jalapeño chips over the chicken salad for a crunchy texture.
- Serve the salad as a sandwich filling, on a bed of greens, or enjoy it by itself.

Preparation & Cooking Times

- PT15M
15 minutes preparation

- PT30M
30 minutes cooking

Total Time

- PT45M
45 minutes

Type of Dish

- Lunch

Keywords

- Chicken salad
- Herbed chicken
- Oven-baked chicken
- Jalapeño chips
- Fresh herbs
- Celery
- Dill
- Cilantro
- Tarragon
- Quick lunch

Recipe Yield

- Serves 4 adults

Calories

- Total: 1760 calories

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