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Herbed Roasted Garlic Chicken Salad

This chicken salad combines shredded cooked chicken with roasted garlic and fresh herbs, creating a dish with a tender texture and aromatic flavor. The mixture is folded with crunchy celery and a light dressing, resulting in a vibrant, textured salad that can be served on its own or alongside greens.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds skinless, boneless chicken breasts cooked and shredded
  • 4 heads garlic bulbs roasted whole until soft
  • 1/4 cup olive oil for roasting garlic and dressing
  • 1/4 cup fresh herbs such as parsley, chives, basil, chopped
  • 2 stalks celery finely chopped
  • 1 lemon lemon juice freshly squeezed
  • 1/4 cup mayonnaise
  • to taste Salt and pepper

Equipment

  • Baking sheet
  • Mixing bowl
  • Fork
  • Knife
  • Cutting board
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Place whole garlic bulbs on a baking sheet, drizzle with a little olive oil, and roast for about 30 minutes until the cloves are soft and fragrant.
  2. While the garlic is roasting, cook the chicken breasts in boiling water or poach until cooked through, then shred into bite-sized pieces with two forks.
  3. Once the garlic is cool enough to handle, squeeze out the roasted garlic cloves into a small bowl and mash until smooth.
  4. In a large mixing bowl, combine the shredded chicken, mashed roasted garlic, chopped herbs, and finely chopped celery.
  5. Add the mayonnaise, lemon juice, and a pinch of salt and pepper to the mixture. Mix well until everything is evenly coated and integrated.
  6. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as desired.
  7. Transfer the salad to a serving dish, garnish with extra herbs if desired, and serve immediately or chilled.

Notes

For added crunch, consider topping with toasted nuts or seeds.