Gourmet Chicken Salad II

Gourmet Chicken Salad II


"This is a yummy version of an old favorite. Looks and tastes like you put a lot of work into it, but it's very simple. Serve with crackers or on your fave samich rolls. Yum!"

Ingredients 20 m {{adjustedServings}} servings 393 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
  2. In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.
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Reviews 12

  1. 14 Ratings


As fantastic as this recipe is, as written, I've found it to be versatile as well. I had some left over roasted chicken, and decide I wanted to make a quick chicken salad out of. I reduced the menu for 4 servings, and used: 1/2 tsp of McCormick Garlic and Herb seasoning in place of, Fresh Rosemary. 1/2 Cup of chopped almonds instead of walnuts. 1/4 cup of Feta instead of Blue Cheese. I didn't add any salt because of the saltiness of the Feta, but did use fresh cracked black pepper. What a fantastic recipe! It would work great as an appetizer, or a dip, and the only thing that I might seriously consider adding to it would be a tbsp or a 1/4 cup of raisuns to it. Toasted wheat bread, or crescent rolls with lettuce and tomato for a great sandwhich. I highly recommend this recipe both "as is," or to experiment with!


I made this recipe, except I tossed in some golden rasins, it was fantastic!


This was very good. Reviewers who found the rosemary to be overwhelming may not have been using fresh rosemary -- if you are going to use dried rosemary you need to reduce the amount to one teaspoon. My husband doesn't like nuts, so I left them out of his portion. He tried one bite with walnuts in it; he agreed that the walnuts are needed to balance the intensity of the blue cheese taste, but thought perhaps raisins might do the same thing. I might add some halved grapes or some raisins next time.