This dish appears to be a very fancy chicken salad that takes you a lot of time, but it’s really a very simple chicken dish. This is a great dish to take to a potluck or a luncheon with friends, but is still perfect for dinner or lunch at home. We’ve featured a couple other chicken salad recipes and I would love to hear which ones you like the best.
Pop your chicken in a skillet and sprinkle with lemon juice and half the rosemary. Pour in the chicken broth and bring it to a boil. Once it’s boiling lower the heat and let it simmer until the chicken is cooked through, probably about 20 minutes. Drain the chicken and then set it aside to cool. When cool dice into bite sized chunks.
In a big bowl combine the remaining ingredients and stir well. Pop it in the fridge and let it cool for at least an hour before serving.
This would be nice with a side of fresh fruit, or even some type of tomato salad. Of course if you are having it for lunch it would be just fine by itself.
The first time realized we had to decrease the rosemary if using dried. However, using the fresh rosemary it was the perfect amount. We enjoyed this salad very much the second time around and I would gladly take it to a luncheon with friends. It would also make a great summer time meal.
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