Ingredients for Harrison's State College Rosemary Chicken Salad
For a delightful Harrison's State College Rosemary Chicken Salad, gather the following ingredients:
- 4 cups of cooked, diced chicken
- 3 tablespoons of fresh rosemary, finely chopped
- 1 cup of mayonnaise
- 1/2 cup of Greek yogurt or sour cream
- 1/4 cup of fresh lemon juice
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- 2 cloves of garlic, minced
- 1/4 cup of chopped parsley
- 1/2 cup of celery, diced
- 1/4 cup of green onions, thinly sliced
- Salt and black pepper to taste
- 1/2 cup of toasted almonds or walnuts (optional)
Instructions to Create Your Salad
Follow these steps to craft your very own Rosemary Chicken Salad:
- Start with Chicken Preparation: Ensure your chicken is cooked and diced. If using leftover chicken, this part is easy! If starting from scratch, roast or poach chicken breasts until fully cooked.
- Combine Ingredients: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, honey, minced garlic, and chopped rosemary. This forms the base of your dressing.
- Mix in Chicken and Veggies: Add the diced chicken, celery, green onions, and parsley to the bowl. Stir everything together, ensuring all ingredients are well coated.
- Season: Add salt and pepper to taste. If you prefer a bit of crunch, now's the time to add toasted almonds or walnuts.
- Chill: For the best flavor, cover and refrigerate the salad for at least 2 hours, allowing the flavors to meld together.
👨🍳 Note: Letting the salad sit in the fridge not only enhances the flavors but also makes it easier to slice and serve.
Serving Suggestions
The versatility of this Harrison's State College Rosemary Chicken Salad is what makes it special:
- Serve as a side with fresh greens or as a sandwich filling.
- Present it on a bed of spinach or arugula for a light and healthy meal.
- Use it to fill wraps or pita pockets for a grab-and-go lunch option.
- Enhance it with some dried cranberries or apple slices for a seasonal twist.
Nutritional Value
| Nutrient | Per Serving (approx. 1 cup) |
|---|---|
| Calories | 360 |
| Total Fat | 25g |
| Cholesterol | 70mg |
| Sodium | 410mg |
| Carbohydrates | 10g |
| Protein | 23g |
This salad is not only tasty but also provides a balanced meal with lean protein from the chicken, healthy fats from the mayonnaise and nuts, and vitamins from the fresh vegetables.
In summary, Harrison's State College Rosemary Chicken Salad is a recipe you'll want to return to time and again for its simplicity, depth of flavor, and versatility. Whether you're preparing a lunch box for work, hosting a brunch, or simply wanting to enjoy a healthy meal, this chicken salad delivers on all fronts. Remember, the key is in the freshness of the ingredients and allowing time for the flavors to develop.
Can I use dried rosemary instead of fresh?
+
Yes, you can substitute fresh rosemary with dried. Use about 1 tablespoon of dried rosemary for every 3 tablespoons of fresh as it has a more concentrated flavor.
How long will the chicken salad keep in the refrigerator?
+
If stored in an airtight container, the salad can last for up to 3-4 days in the refrigerator. Make sure to keep it well-covered to prevent it from absorbing other food odors.
What can I use instead of nuts for texture?
+
If you’re allergic to nuts or simply prefer not to use them, consider adding some seeds like sunflower or pumpkin seeds for crunch, or croutons for a different texture.
