- 4 skinless, boneless chicken breast halves
- 1 lemon, zested and juiced
- 1 tablespoon chopped fresh rosemary leaves
- 1 1/2 cups chicken broth
- 1 cup chopped walnuts
- 1/2 cup chopped celery
- 1/2 cup crumbled blue cheese
- 1 cup mayonnaise
- 2 tablespoons brown mustard
- salt and pepper to taste
- garlic powder to taste
- Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
- In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.
04/02/2017
recipepes.com
Gourmet Chicken Salad, recipe
PT15M
PT1H
5
455 calories
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