Marry Me Chicken Salad Recipe

Make the Marry Me Chicken Salad Recipe for a creamy, herby chicken salad perfect for sandwiches and lettuce cups.

Ingredients

• 1.5 pounds (680 g) boneless, skinless chicken breasts
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 teaspoon fine sea salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 cup (120 g) mayonnaise, at cool room temperature
• 1/4 cup (60 g) plain Greek yogurt (2% or whole milk), at cool room temperature
• 1/4 cup (20 g) finely grated Parmesan cheese
• 3 tablespoons (about 18 g) finely chopped sun-dried tomatoes packed in oil, drained well
• 2 tablespoons (30 ml) oil from the sun-dried tomato jar
• 1 tablespoon (15 ml) freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, finely minced or grated (about 1/2 teaspoon)
• 1/4 teaspoon red pepper flakes (crushed red chili flakes), or to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon onion powder (optional, for extra depth)
• 1/4 teaspoon fine sea salt (in addition to the chicken seasoning), plus more to taste
• 1/4 teaspoon freshly ground black pepper (in addition to the chicken seasoning), plus more to taste
• 1/2 cup (about 60 g) finely diced celery (1 to 2 small stalks)
• 1/4 cup (about 35 g) finely diced red onion, rinsed under cold water and patted dry
• 1/4 cup (about 10 g) chopped fresh basil leaves, lightly packed
• 2 tablespoons (about 6 g) chopped fresh flat-leaf parsley
• 1/4 cup (30 g) toasted pine nuts or slivered almonds (optional, for crunch)
• 1 to 2 teaspoons (5 to 10 ml) cold water, as needed to thin dressing
• Fresh basil leaves, small parsley sprigs, or extra grated Parmesan, for garnish (optional)
• Butter lettuce leaves, toasted bread, croissants, or crackers, for serving

Instructions

Step 1: Season and Ready the Chicken

Preheat the oven to 400°F (200°C) and prepare a rimmed baking sheet lined with parchment or lightly oiled so the chicken won’t stick. Pat the boneless, skinless chicken breasts dry, place them on a shallow white ceramic dish for a moment, then transfer to the prepared baking sheet. Drizzle with extra-virgin olive oil and rub so each breast is evenly coated. In a small bowl whisk together salt, black pepper, garlic powder and smoked paprika, then sprinkle and gently press the spice rub onto both sides of the breasts so you have an even, matte seasoned surface ready for roasting.

Step 2: Roast, Rest, and Cool the Chicken

Roast the seasoned breasts until the interior reaches 165°F (74°C) and the exterior takes on a faint, warm-gold roast color with no heavy charring. Remove to a clean shallow plate and let the chicken rest at room temperature so juices redistribute, then cool it slightly in the refrigerator until just below room temperature—this makes dicing far cleaner and keeps the salad safely cool. The final visual should show plump roasted breasts with a gentle golden edge and a moist, uniform interior.

Step 3: Prep the Mix‑Ins and Crunch Elements

While the chicken cooks and cools, finely dice celery and red onion (rinse the onion briefly and pat dry to remove sharpness), finely chop basil and parsley, and measure out finely grated Parmesan and drained, finely chopped sun‑dried tomatoes. Toast pine nuts or slivered almonds slowly in a dry skillet until lightly golden, then cool them on a small plate so they stay crisp. Arrange these prepped elements in small ceramic ramekins and bowls for a tidy mise‑en‑place—textures ranging from crisp celery to oily, chewy sundried tomato.

Step 4: Make the “Marry Me” Dressing

In a medium matte grey ceramic mixing bowl, combine mayonnaise, Greek yogurt, grated Parmesan, chopped sun‑dried tomatoes, reserved tomato oil, lemon juice, Dijon, honey, minced garlic, red pepper flakes, oregano, thyme and onion powder. Whisk briskly until the dressing is smooth, glossy, and uniformly pale with tiny flecks of herbs and sun‑dried tomato visible—thick but spoonable. Taste and season with salt and black pepper, and thin with 1–2 teaspoons of cold water only if needed to reach a creamy, coatable texture. Keep the same bowl nearby for the next step so utensil continuity is preserved.

Step 5: Dice the Chicken and Build the Salad

Trim any stray bits of fat from the cooled breasts, then dice into tidy 1/2‑inch bite‑size cubes so each piece retains moisture and shape. In the same large matte grey mixing bowl add the diced chicken, celery, red onion, basil, parsley and cooled toasted nuts; gently fold with a spatula to distribute the vegetables and herbs through the chicken without mashing.

Step 6: Dress, Adjust, and Chill

Spoon about two‑thirds of the prepared dressing over the chicken mixture and fold gently until pieces are lightly coated—add more dressing a spoonful at a time to reach your preferred creaminess. Taste and adjust with a pinch of salt, a few grinds of black pepper, a small pinch of red pepper flakes, or a splash of lemon juice if it needs brightness. Cover tightly and refrigerate for at least 30 minutes so the flavors meld and the texture firms slightly.

Step 7: Plate and Garnish for Serving

Stir the chilled salad gently; if it seems too stiff loosen with a teaspoon of cold water or a small spoonful of mayonnaise. Serve the Marry Me Chicken Salad piled generously into a halved, flaky croissant or mounded on butter lettuce leaves, finished with a sprinkle of extra grated Parmesan, a few whole basil leaves, and a scattering of toasted pine nuts for crunch. Present chilled or cool, and enjoy within a few days.

Notes

• Use a digital thermometer to prevent overcooking the chicken.
• Toast nuts gently over low heat to avoid burning and to boost flavor.
• Keep some dressing aside to adjust creaminess after chilling.
• Store in an airtight container and consume within 3 days for best texture and flavor.
• For a quicker version, substitute shredded rotisserie chicken.