Herby Chicken Salad

By: Natalie Embiscuso

Our Herb + Salt blend is handcrafted with Himalayan pink salt, garlic powder, oregano, basil, and nettles. It’s a delicious addition to fish, dips, veggies, tofu, and potatoes. It elevates snacks like popcorn and takes your avocado toast to the next level. It also happens to be the perfect balance of spices for a yummy, homemade chicken salad!  

Ingredients:
1 Yellow Onion
1 Rotisserie Chicken
2 Tbsp Herb + Salt Blend
3 Tbsp Mayo (or to your taste)
2 tsp Black Pepper

Rotisserie chicken is one thing that smells too good to resist – that and the candied nuts sold by street vendors in NYC.  That being said, you can definitely make this recipe with broiled chicken or chicken you’ve baked in the oven and shredded. If baking your chicken breast, sprinkle with Herb + Salt blend for even more pops of flavor. I like using a rotisserie chicken because it makes prep quick and it has a lot of flavor built in. Because I enjoy a finely shredded chicken salad, I let my food processor do most of the work. After removing the meat from the chicken, I move it to the food processor and pulse until the pieces are small. I remove the chicken from the bowl and place it in a new one where I will mix together the rest of the ingredients. I cut the onion in half and place it into the food processor where it is finely chopped. If you prefer larger chunks of meat and onion, just don’t process as much or shred the meat by hand. Add onion to the bowl along with the rest of the ingredients and stir to combine. This recipe is completely customizable – some people like more or less mayo and the same is true for levels of spice. I made my sandwich on a toasted croissant with spring mix and it was delicious!