This is a great savory salad with fresh herbs and a tangy mayo dressing. It’s fun to grow your own organic herbs, but you can also buy them pretty easily year-round at most supermarkets. This is not your usual chicken salad…it packs a healthy phytochemical punch that can be great for your health. You can choose herbs you personally enjoy and increase or decrease the suggested quantity. I choose mostly fresh oregano and chives, and add smaller amounts of chopped rosemary, sage, and cilantro or parsley. You can also try basil, of course, if you are in the mood for a chicken pesto variation. The options are endless! Just choose a mayo you love (or make your own if you are so inclined). I recommend avocado-oil based mayo instead of the more common soybean oil variety (a great tasting brand is Primal Kitchen).

Ingredients

1 cup cubed boneless chicken breast, poached (you can also use roasted & pulled)

½ cup grape or cherry tomatoes

Assorted fresh herbs such as oregano, chives, basil, parsley, cilantro, rosemary, sage

1 T – 1.5 T mayonnaise of your choice

1-2 teaspoons strong dijon mustard (optional)

Salt, pepper to taste

Instructions

1. Strip the dry herbs off the stem into a small bowl. Because herbs are strongly flavored, start with smaller amounts and see how you like the flavor. (I use mostly fresh oregano, chives, parsley OR cilantro, and add a few leaves of minced up rosemary and sage, which can be a little tough unless you pick them while they are still young on the plant)
2. Rinse the herbs, strain, and pat them dry on a paper towel to absorb all excess water.
3. Rinse and dry your tomatoes.
4. Slice the tomatoes into halves or quarters depending on how large you like them, and put them into your mixing bowl. 
5. Coarsely chop your herbs and add them to the bowl. I usually try to have a total of half to 1 cup of herbs (1 cup is a pretty strong herbal component, so in that case use mainly milder herbs like basil, parsley, chives and add in the oregano, rosemary, sage according to your preference)
6. Add the chicken, mayo, and mustard. Mix well, until everything comes together nicely coated. 
7. Salt and pepper to taste. Taste test and add more of anything you think it needs.

I often have this salad for breakfast. I sometimes mix half a teaspoon of moringa powder into the mayo before I add itl, for extra green goodness. But let your own taste buds do the deciding, this is a totally customizable recipe full of functional herbs.

To your health!