Meyer Lemon Rosemary Chicken Salad

Meyer Lemon Rosemary Chicken Salad

A great chicken salad is a versatile dish to have in your cooking arsenal. Our tasty version makes a wonderful gourmet sandwich for lunch. Add it to a buffet with some French bread rounds, and it becomes a popular appetizer or main course. Create a crunchy green salad, and add a dollop of our chicken salad in the middle.
Course Appetizers, Main Dish


Poached chicken:

  • 1 Meyer lemon zest & juice
  • 2 sprigs fresh thyme
  • 3 pounds chicken breasts bone-in
  • 6 cups chicken broth


  • 1/2 cup plain Greek fat-free yogurt
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 scallions trimmed & thinly sliced
  • 1/2 cup walnuts chopped
  • 1 small apple peeled, cored & chopped
  • 1/4 teaspoon salt
  • 1 Meyer lemon zest & juice
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon basil chopped
  • Black pepper to taste



  • Add the Meyer lemon zest & juice, thyme, and chicken breasts to a medium saucepan.
  • Cover the chicken with broth.
  • Cover the saucepan, and bring to boil over a medium setting. Reduce heat to lowest possible while maintaining a steady simmer.
  • Poach the chicken for about 20 minutes, until the skin is firm.
  • Remove the pan from the heat, and allow the chicken to cool, still in the broth, for about 30 minutes.
  • Transfer the chicken to a cutting board. Discard skin and bones, and chop the meat into bite-size chunks.


  • Combine the yogurt, mayonnaise, and Dijon mustard in a medium bowl. Stir to combine thoroughly.
  • Now add the remaining ingredients, and stir to coat and distribute evenly.
  • Use right away and/or refrigerate for 2 to 3 days.


Note: You can retain any leftover liquid from poaching the chicken and use it as broth within 3 days, or freeze to use later.
Keyword Meyer lemons
Tried this recipe?Let us know how it was!
Related Posts

Leave a Comment

Recipe Rating