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Marinated Herb and Lemon Baked Chicken Salad with Toasted Walnuts and Tarragon Dressing

Close-up of creamy Baked Marinated Chicken Salad mixed with red onion, celery, and topped with walnuts.
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Make a flavorful chicken salad using chicken breasts marinated in herbs and lemon, then baked for superior moisture and taste.

Ingredients

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  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/4 cup fresh tarragon, chopped
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest

Instructions

  1. Combine lemon juice, olive oil, oregano, thyme, salt, and pepper in a bowl. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Marinate in the refrigerator for at least 2 hours or up to 6 hours.
  2. Preheat your oven to 400°F (200°C). Remove the chicken from the marinade, letting excess drip off, and place it on a baking sheet lined with parchment paper.
  3. Bake the chicken for 20 to 25 minutes, or until an internal temperature of 165°F (74°C) is reached. This method keeps the chicken moist.
  4. Remove the chicken from the oven and let it rest on a cutting board for 10 minutes before dicing or shredding it into bite-sized pieces.
  5. While the chicken rests, prepare the dressing: In a medium bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, and lemon zest.
  6. In a large bowl, combine the cooled baked chicken, chopped celery, red onion, and toasted walnuts.
  7. Pour the dressing over the chicken mixture and gently fold everything together until evenly coated.
  8. Stir in the fresh tarragon just before serving.

Notes

  • For make-ahead convenience, bake the chicken up to two days in advance and store it refrigerated before assembling the salad.
  • To toast walnuts, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • Substitute pecans for walnuts if you prefer a different nut flavor.

Nutrition

Find it online: https://mayaplate.com/baked-marinated-chicken-salad/