Chicken Salad

Prep Time

20 minutes

Cooking Time

0 minutes




12oz cold cooked chicken, breast or thigh, shredded
1/2 cup chopped celery
½ cup sliced Pearls Specialties Garlic Stuffed Queen Olives
1 medium shallot, minced
1/4 cup + 2 tablespoon good-quality mayonnaise
2 tablespoons packed fresh basil leaves
2 tablespoons packed fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon packed fresh tarragon leaves
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 tablespoon honey
Kosher salt & pepper, to taste

Cooking Instructions

In a large bowl, toss shredded chicken with celery, olives, and shallot. Set aside.
In the bowl of a food processor, add the mayonnaise, herbs, vinegar, honey, and a pinch of salt and pepper. Pulse until smooth. Taste and adjust seasoning to your liking.
Pour dressing over chicken a few tablespoons at a time to your liking. Toss to combine. Serve over toasted bread or in a sandwich. Store leftovers in the fridge for a quick weekday lunch!