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Dijon Rosemary Chicken Salad

Dijon Rosemary Chicken Salad

Servings 4


  • 2 Chicken Breasts
  • Italian Seasoning (equal parts, dry minced garlic, dry mincedonion, dry basil, dry parsley, half a part red pepper flakes and fennel seed)
  • Salt
  • Pepper
  • 2 Stalks Celery
  • 2 Green Onions
  • 1 Stalk Fresh Rosemary

For the Dressing

  • 1 cup Mayo
  • 2 tbsp Dijon Mustard
  • 1 tbsp Red Wine Vinegar
  • Italian Seasoning from avove
  • 1/2 tsp Salt
  • pinch Pepper


  • Brush olive oil onto chicken breasts and season with Italian Seasoning, Salt and pepper. Cook Chicken breasts at 400 degrees for approximately 40 minutes until they read 165-170 on your thermometer. Take out and  chill in fridge overnight. At the same time, season the chicken thigh with skin on, and cook for about 45 minutes until it reaches 175.  Let chill.
  • Cut Chicken, Celery and Green Onion. Chop rosemary fine. Mix together
  • Make dressing by mixing all ingredients. Use half of the dressing and add more as needed. Mix into chicken mixture.
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