Dinner

Green Chicken Salad with Herbs and Toasted Sourdough Recipe

ByEthan Lark November 11, 2025November 11, 2025

Introduction

This green chicken salad is a fresh and vibrant dish perfect for a light lunch or a tasty dinner. Combining crisp vegetables, tender shredded chicken, and a tangy, creamy dressing, it’s both satisfying and full of flavor. Serve it with toasted sourdough for a delightful crunch.

A large white plate filled with a colorful chicken salad shows shredded white chicken pieces mixed with chopped green celery and cucumber, small pink radish cubes, and fresh green dill sprinkled on top. To the right, on a smaller white plate, there are several toasted slices of bread with grill marks, showing a golden brown and slightly crispy texture. The background is a bright blue surface, and the plates sit on a white marbled texture that adds a clean and fresh look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small red onion, finely chopped
1 lemon, juiced
1 small rotisserie chicken, around 250g meat, picked and shredded
4 sticks celery, finely chopped
4 spring onions, finely sliced
½ large cucumber, deseeded and finely chopped
6 cornichons, roughly chopped
1 green pepper, deseeded and cut into ½ cm cubes
Large handful of soft herbs (dill and parsley), roughly chopped
50g natural yogurt
2 tsp Dijon mustard
50g mayonnaise
50ml olive oil
Toasted sourdough, to serve

Instructions

Step 1: In a large bowl, combine the finely chopped red onion and lemon juice with a pinch of salt. Let this mixture sit for 5 minutes to soften the onion and infuse the lemon flavor.
Step 2: Add the natural yogurt, Dijon mustard, mayonnaise, and olive oil to the bowl. Mix well to create a smooth dressing and season it to taste with salt and pepper.
Step 3: Add the shredded chicken, chopped celery, sliced spring onions, cucumber, cornichons, green pepper, and chopped herbs to the bowl. Toss everything thoroughly to coat the ingredients evenly with the dressing.
Step 4: Taste and adjust seasoning if needed. Serve the salad immediately with slices of toasted sourdough on the side for a lovely contrast of textures.

Tips & Variations

For extra creaminess, add more mayonnaise or a little sour cream to the dressing.
Swap the herbs for tarragon or chives to change the flavor profile.
Add a handful of toasted nuts, like walnuts or almonds, for crunch.
Try using grilled chicken instead of rotisserie chicken for a smoky twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the toasted sourdough separate to maintain its crunch. Reheat is not recommended; enjoy it cold or at room temperature.

How to Serve

A large white plate filled with a chopped salad made of pale green celery, white shredded chicken, small pink radish pieces, and bright green dill scattered on top, all mixed together with a light dressing with visible black pepper; to the right, several pieces of grilled bread with dark brown grill marks rest on a small white plate; the whole setting is placed on a white marbled surface with a blue background visible in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken breast instead of rotisserie chicken?

Yes, cooked chicken breast works well as a substitute. Just shred or chop it finely before adding to the salad.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad in advance and store it in the fridge, but keep the bread separate and add it just before serving to avoid sogginess.

Ethan Lark