Rosemary Chicken Salad with Herb Balsamic Vinaigrette
Dinners + Mains

Rosemary Chicken Salad with Herb Balsamic Vinaigrette

Skip to the recipe

Cooking with herbs can be very intimidating, especially if you are looking for a quick and easy keto meal, but adding some fresh flavor to your salad is so easy! All it takes is a tablespoon or two of the right herb to elevate your lunch salads from run-of-the-mill to OMG.

Recipe from

Visit Site

Rosemary Chicken Salad with Herb Balsamic Vinaigrette
Nutrition Info Print Recipe
  • Prep: 20 m
  • Cook: 20 m
  • Total: 40 m
  • Servings:


  • 2 tbsp rosemary finely chopped
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 tsp garlic paste
  • 1 tbsp mayonnaise
  • 21 oz chicken breasts
  • 6 cups spring mix salad
  • 10 cherry tomatoes halved
  • 1/2 medium avocado sliced
  • 1 oz purple onion sliced
  • 2 tbsp parmesan cheese shredded
  • 1 tsp salt
  • 1 tsp pepper


  1. Finely chop the rosemary. Half will be used to make the vinaigrette while the other will season the chicken.
  2. Make the vinaigrette by combining oil, vinegar, garlic paste, mayonnaise and rosemary in a jar with a lid.
  3. Seal the jar and shake vigorously to combine. Set aside while you prepare the chicken.
  4. Sprinkle the chicken with the rest of the rosemary and a pinch of salt and pepper.
  5. Heat a skillet to medium and cook the chicken for about 20 minutes, turning half way through. Make sure the chicken is cooked to an internal temperature of 165°F.
  6. Set the chicken aside to rest.
  7. Assemble the salad on a large platter or in individual bowls with a base of spring greens followed by the cherry tomatoes, sliced onion, and avocado.
  8. Slice the chicken and place on top of your salad. Sprinkle with Parmesan and drizzle with dressing.
Share this article with a friend
More recipes you might enjoy...More Recipes