Olive Oil, Lemon and Rosemary Chicken Salad



Chicken Salad Ingredients

1 case, thawed  Tyson® All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½" Diced Chicken
2 cups Olive oil
6 ea.  Fresh lemons
¾ cup rough chop  Fresh rosemary sprigs
As needed Kosher salt
As needed  Black pepper
2 tsp. for additional flavor Garlic powder
2 bags Mixed spring lettuce mix
1 bagsCarrot matchsticks 
4 Cups Drained Roasted red peppers, canned or jarred, drained thoroughly and patted dry with paper towels, cut into ½" dice 
2 Cups   Feta cheese, crumbled 
1 Cup   Sliced almonds, toasted 
1 bunch    Italian parsley leaves, fresh, finely chopped (for garnish) 





  1. To prepare the chicken salad, mix chicken, fresh lemon juice, rosemary, garlic powder, salt and pepper. (This can be done up to 24 hours prior to serving. Tightly cover and hold in the refrigerator until ready to use if preparing in advance).
  2. Combine the prepared chicken salad, spring mix, carrot sticks, roasted red peppers, almonds and chopped parsley into a large mixing bowl. Gently toss together until well combined.
  3. Add feta cheese crumbles on top just before serving.

Culinary Notes

  • It is recommended that the chicken salad be prepared 24-hours prior to serving so the lemon and rosemary flavors can fully develop for maximum flavor impact.
  • In addition to serving the prepared chicken salad atop the composed green salad, the chicken salad would also be great as a small plate snack/appetizer when served alone with some grains such as quinoa. It could also be mixed in with the greens.
  • If there is concern around serving harder, crunchier ingredients, omit the carrot matchsticks and the toasted almond slices from the composed green salad and serve with soft bread.
  • If cream-based chicken salad is preferred, omit a portion of the extra virgin olive oil from the provided chicken salad sub-recipe and add in some mayonnaise and/or salad dressing.
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