Spring is finally here, and your kitchen deserves a fresh start today. This Fresh Herb Chicken Salad is exactly what your lunch routine needs right now. It is creamy, bright, and completely dairy-free for a light feel. You will love how simple and satisfying every single bite feels. It makes a wonderful lunch for those busy spring days ahead.
Why This Recipe Is a Winner
This dish is a total lifesaver for your healthy reset goals this season. It uses clean ingredients that make you feel truly energized and full. The dairy-free ranch dressing is incredibly rich and velvety on the palate. You can prep a big batch on Sunday for the whole week. It is naturally Whole30 compliant and gluten-free for everyone to enjoy. Your family will never even guess that it is dairy-free.
I love how this recipe stays budget-friendly by using simple pantry staples. You likely have the spices and vinegar in your cupboard already. Fresh herbs from the garden or store add a premium feel. It is a great way to eat well without spending hours cooking. This salad is high in protein to keep you fueled all afternoon.
Simple Method
Making this salad is a total breeze for any home cook. You simply poach the chicken until it is perfectly tender and juicy. This method keeps the meat moist and adds a gentle savory flavor. Whisk the herbs and dressing together in one small mixing bowl. Toss everything together and let those beautiful flavors meld in the fridge. You do not need any fancy tools for this beginner-friendly recipe.
Ingredients You’ll Need
This recipe relies on garden-fresh produce and high-quality fats for the best taste.
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup avocado oil mayonnaise (Whole30 compliant)
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely snipped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 cups chicken broth (for poaching)
Step-by-Step
- Place chicken breasts in a medium pot and cover with chicken broth.
- Bring to a light boil, then reduce heat to low immediately.
- Simmer for 12-15 minutes until the internal temperature reaches 165°F.
- Remove chicken from the pot and allow to cool for 5 minutes.
- Shred using two forks or dice into even 1/2-inch cubes.
- Whisk mayonnaise, lemon juice, vinegar, and spices together until very smooth.
- Combine the chicken, celery, onion, and fresh herbs in a bowl.
- Pour the dairy-free ranch dressing over the mixture and toss thoroughly.
- Taste and adjust seasoning with extra salt or pepper if desired.
- Cover and refrigerate for at least 30 minutes before you serve.
- Serve chilled over greens, in lettuce wraps, or in containers.
Best Ways to Enjoy It
Serve this chilled over a crisp bed of mixed greens for lunch. It tastes amazing tucked into crunchy butter lettuce wraps for a snack. You can also enjoy it straight from the container for ease. Add a few slices of fresh avocado for extra creamy texture. This is the ultimate stress-free meal prep solution for your week. Pack it in your favorite glass jars for a pretty presentation.
Keep It Fresh
Store your leftovers in an airtight container in the refrigerator. It stays fresh and delicious for up to four full days. The flavors actually get even better after a few hours. Do not freeze this salad because the mayonnaise will likely separate. Give it a quick stir before you serve it each time. This helps redistribute the creamy dressing and fresh herbs evenly.
Recipe Tips
- Do not skip the chilling time for the best overall flavor.
- Avoid overcooking the chicken so it stays nice and moist inside.
- Use fresh herbs instead of dried for a vibrant, bright taste.
- Swap red onion for green onions for a much milder flavor.
- Double the batch if you are feeding a hungry family group.
- Finely dice the celery to get a crunch in every bite.
- Use a meat thermometer to ensure the chicken is cooked perfectly.
- For a spring brunch, serve this in hollowed-out tomato halves.
Ways to Switch It Up
- Add halved grapes or diced apples for a sweet, juicy crunch.
- Stir in some toasted pecans or walnuts for extra nutty texture.
- Use leftover rotisserie chicken to save even more time on weekdays.
- Swap the lemon juice for lime juice for a zesty twist.
- In the summer, try adding diced cucumber for extra hydration.
Common Questions
Can I make this ahead of time?
Yes, this is perfect for your weekly meal prep routine. It stays fresh and flavorful in the fridge for several days. The herbs infuse the dressing even more as it sits.
Can I use dried herbs instead?
Fresh herbs provide the best flavor and a beautiful bright color. You can use dried herbs if you reduce the amount greatly. Use about one teaspoon of dried for every tablespoon of fresh.
Will my kids eat this salad?
Most kids love the creamy ranch flavor and the tender chicken. It is a fantastic, healthy lunchbox option for school days. You can serve it with their favorite gluten-free crackers too.
I hope this fresh chicken salad makes your lunch prep easier. It is a bright and healthy way to fuel your day. Happy cooking!
— Lidia
Fresh Herb Chicken Salad with Creamy Dairy-Free Ranch
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup avocado oil mayonnaise (Whole30 compliant)
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1/2 cup celery , finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely snipped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 cups chicken broth (for poaching)
Instructions
- Place chicken breasts in a medium pot and cover with chicken broth. Bring to a light boil, then reduce heat to low and simmer for 12-15 minutes until the internal temperature reaches 165°F (74°C).
- Remove chicken from the pot and transfer to a cutting board. Allow to cool for 5 minutes, then shred using two forks or dice into 1/2-inch cubes.
- In a small mixing bowl, prepare the ranch dressing by whisking together the avocado oil mayonnaise, lemon juice, apple cider vinegar, garlic powder, onion powder, sea salt, and black pepper until smooth.
- In a large mixing bowl, combine the shredded chicken, diced celery, red onion, parsley, dill, and chives.
- Pour the dairy-free ranch dressing over the chicken mixture and toss thoroughly to ensure even coating.
- Taste and adjust seasoning with additional salt or pepper if desired.
- Cover and refrigerate for at least 30 minutes to allow the fresh herb flavors to fully meld before serving.
- Serve chilled over a bed of greens, inside lettuce wraps, or as part of a meal prep container.
