Taste the Air-Chilled Difference®

Autumn Chicken Salad

by , Chef, Tuli Bistro, Sacramento, California

Autumn Chicken Salad
Easy Recipe

Serves 8

This versatile chicken salad is great on whole grain bread as a sandwich, over greens as a salad, or served in endive spears as an elegant appetizer.

  • 4 boneless skinless Smart Chicken breasts
  • 1 lemon, zest and juice
  • 2 cloves garlic, chopped
  • ½ bunch thyme, picked and chopped
  • 2 tablespoons olive oil
  • Salt and pepper
  • ½ cup mayo
  • ½ cup sour cream
  • 1 lemon, zest and juice
  • 1 tablespoon honey
  • 2 dashes hot sauce
  • 4 green onions, minced
  • 4 ribs celery, diced
  • 2 pears, diced
  • ¼ cup toasted pumpkin seeds
  • Fresh sage, chopped

Combine the garlic, thyme, oil, lemon zest, and lemon juice to form the marinade. Add the chicken and season with salt and pepper. Marinate overnight or at least 4 hours in the refrigerator.

Grill chicken over medium-high heat until cooked through, about 6 minutes per side. As an alternative, the chicken can also be roasted in a 450°F oven for about 15 minutes. Once the chicken is cooked, cool thoroughly.

While waiting for the chicken to cool, prepare the rest of the salad by combining the remaining ingredients. Once the chicken is cool, dice and add to the salad mixture. Refrigerate for at least an hour before serving.