Description
A creamy, savory twist on the viral dinner recipe, this Marry Me Chicken Salad features sun-dried tomatoes, fresh basil, and parmesan for a perfect lunch.
Ingredients
- 1 carton (32 oz) low-sodium chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup mayonnaise
- 1/2 cup full-fat sour cream
- 1 teaspoon kosher salt
- 1/4 cup grated fresh parmesan
- 1 tablespoon chopped fresh basil
- 2 tablespoons oil from sun-dried tomatoes
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 small shallot, finely chopped
- 3 pounds boneless, skinless chicken breasts
Instructions
- Place the chicken breasts in a large skillet and cover them with the chicken broth. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the internal temperature reaches 160°F.
- Remove the chicken and let it rest for 5 minutes before shredding it with two forks. Reserve the cooking broth.
- In a large bowl, mix the mayonnaise, sour cream, shallot, sun-dried tomatoes, sun-dried tomato oil, basil, parmesan, salt, garlic powder, and pepper until well combined.
- Add the shredded chicken to the bowl and toss to coat. Stir in reserved chicken broth, one tablespoon at a time (about 4-6 tablespoons total), until the salad reaches your desired creaminess.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop before serving.
Notes
Use leftover rotisserie chicken to save time; simply skip the poaching step and use about 4-6 tablespoons of broth or water to thin the dressing.
- Prep Time: 12 min
- Chilling Time: 30 min
- Cook Time: 25 min
- Category: Salad
- Method: No Cook / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 1g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg
Keywords: Marry Me Chicken Salad, creamy chicken salad, easy lunch recipe, sun-dried tomato chicken