Recipe Professional

Tag: Chicken

  • Instant Pot Teriyaki Chicken

    Instant Pot Teriyaki Chicken

    Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

    PIN the Instant Pot Teriyaki Chicken recipe to try it later!

    Instant Pot Teriyaki Chicken chicken in rice bowl with Instant Pot in back

    Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

    Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

    This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

    What ingredients do you need?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    Is this an authentic Teriyaki Chicken Recipe?

    Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

    What Size Instant Pot Did I use to make Teriyaki Chicken?

    I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

    How low in carbs is the Instant Pot Teriyaki Chicken?

    Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

    Instant Pot Teriyaki Chicken process shots collage of how to make the recipe

    How to make Instant Pot Teriyaki Chicken:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Trim chicken and cut into strips.
    2. Mix ingredients to make the sauce.
    3. Spray the the Instant Pot with non-stick spray.
    4. Add chicken  to Instant Pot and pour sauce over.
    5. Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
    6. When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
    7. Remove chicken to cutting board.
    8. Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
    9. Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
    10. Break chicken apart and stir back into sauce.
    11. Serve the Instant Pot Teriyaki Chicken hot.

    What can you serve with the Teriyaki Chicken?

    • We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
    • You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
    • I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
    • The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
    • I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
    • It would be amazing with Stir-Fried Bok Choy.
    • And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

    Instant Pot Teriyaki Chicken close-up of chicken in rice bowl with Instant Pot in back

    More Low-Carb Dinners made with the Instant Pot:

    Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

    Ingredients

    • 4 large boneless, skinless chicken breasts   
    • 2/3 cup soy sauce or Gluten-Free Soy Sauce 
    • 1/3 cup water
    • 6 T Golden Monkfruit Sweetener (see notes)
    • 1 T minced garlic
    • 1 T minced ginger
    • 2 T cornstarch
    • sesame seeds for garnish, optional

    Instructions

    1. Trim chicken breasts and cut into thick crosswise strips.
    2. Mix soy sauce, water, Golden Monkfruit Sweetener, minced garlic, and minced ginger to make the sauce.
    3. Spray the inside of the Instant Pot with non-stick spray.
    4. Add chicken strips to Instant Pot and pour the sauce over.
    5. Set Instant Pot to MANUAL, HIGH TEMPERATURE, 4 MINUTES. 
    6. When cooking time ends, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the rest of the pressure.
    7. Remove chicken to a cutting board. 
    8. Set Instant Pot to SAUTE, HIGH TEMPERATURE and let sauce come to a simmer.
    9. Mix cornstarch with 2 T water, and whisk into sauce in the Instant Pot. Let it cook until the mixture is thickened, about 2-3 minutes.
    10. Break chicken apart into bite-sized pieces and stir back into sauce.
    11. Serve Instant Pot Teriyaki Chicken hot. We served the chicken over Easy Cauliflower Rice with Garlic and Green Onion for a rice-bowl meal.

    Notes

    I’m a huge fan of  Golden Monkfruit Sweetener (affiliate link), but use the sweetener you prefer for this recipe.

    You can use fresh minced garlic and ginger root, or minced garlic and minced ginger from a jar.

    Recipe created by Kalyn and Kara, and inspired by an earlier recipe for sugar-free Teriyaki Chicken sauce.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 194Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 1772mgCarbohydrates 7gFiber 1gSugar 1gProtein 28g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Instant Pot Teriyaki Chicken thumbnail image of chicken in rice bowl with Instant Pot in back

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

    Find More Recipes Like This One:
    Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

    Pinterest image of Instant Pot Teriyaki Chicken

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Yogurt Marinated Chicken with Herby Sumac Salad

    Yogurt Marinated Chicken with Herby Sumac Salad

    This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Mediterranean Inspired Recipes

    At A Glance

    • ⏱ Ready In: 50 minutes + 30 minutes marinating time (or overnight)
    • 🍽 Serves: 6
    • 🌱 Diet: High-Protein, Gluten-Free (with rice or potatoes as a side), Nut-Free
    • 💪 Nutrition Highlights: High in lean protein from chicken breast, fiber from chickpeas and fresh vegetables, and healthy fats from olive oil
    • 🥕 Main Ingredients: Chicken breast, Greek yogurt, curry powder, garlic, cherry tomatoes, cucumbers, sumac, fresh herbs
    • 🔥 Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish
    • 🧊 Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.
    • 🍽 Best Served With: Instant couscous, steamed rice, or roasted potatoes

    I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.

    This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.

    It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.

    👩‍🍳 You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.

    What You’ll Need

    Here is what you’ll need for this Greek yogurt marinated chicken recipe. Find the full measurements in the recipe card below.

    For the chicken:

    • Chicken breasts — I use about 2 lbs / 900 grams, around 3 breasts with tenderloins on. Slicing them through the thickness before grilling means everything cooks evenly. You could also use chicken thighs for extra juiciness.
    • Salt — just a light seasoning on the meat itself before marinating.

    For the yogurt marinade:

    • Low-fat Greek yogurt — the backbone of the marinade. It tenderizes the chicken thanks to its acidity and clings to every piece, keeping things juicy on the grill. Full-fat works too, and will be slightly richer.
    • Mild curry powder — this is where the Asian fusion sneaks in. It adds warmth, colour, and a subtle earthiness without any heat. I use mild, but if you like a little kick, go medium.
    • Garlic — grated or minced. Don’t skip it. It mellows into the yogurt beautifully.
    • Salt and pepper — to season the marinade through.

    For the sumac salad:

    • Cherry tomatoes — halved. Sweet and juicy, they basically become part of the dressing once everything sits together.
    • Lebanese cucumbers — thinner skin, fewer seeds, and they stay crisp. English cucumber works too.
    • Red onion — sliced thin. Mixing it through the dressing first takes the sharp edge off while keeping the flavor.
    • Fresh mint and cilantro (coriander leaves) — the herbs are non-negotiable here. They’re what make the salad feel genuinely fresh and Middle Eastern.
    • Sumac — the star spice of the salad. It’s tangy, slightly citrusy, and a little earthy. If you can’t find it, a little extra lime juice is a reasonable sub, but do try to track it down.
    • Sugar — just a small amount to balance the vinegar and lime.
    • Olive oil, red wine vinegar, and lime juice — the dressing trio. Together they’re bright, slightly tart, and really good poured over grilled chicken.

    For the couscous side:

    • Instant couscous — cooks in minutes. Season it well.
    • Chickpeas — adds fiber, protein, and a little heartiness. Canned is perfectly fine.

    How To Make Yogurt Marinated Chicken with Herby Sumac Salad

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.

    • Prep and slice the chicken. Cut the tenderloins off each breast, then slice each breast horizontally through the thickest part so you have two pieces of similar thickness. Place on a board and season lightly with salt and pepper.
    • Make the marinade. In a large bowl, stir together the Greek yogurt, curry powder, minced garlic, and salt. Scoop half into a separate bowl — this becomes your serving sauce later.
    • Marinate the chicken. Add all the chicken pieces to the remaining yogurt mixture and toss to coat well. Cover and refrigerate for at least 30 minutes, or overnight if you’re getting ahead.
    • Make the sumac salad dressing. In a bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and toss first — this softens the sharpness. Then layer the cucumbers, tomatoes, mint, and cilantro on top. Don’t stir until just before serving.
    • Prep your sides. Cook the couscous and warm the chickpeas. These can both be reheated easily.
    • Grill the chicken. Take the chicken out of the fridge and let it come to room temperature. Preheat your grill or BBQ to high. Cook for 10 minutes per side on a BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature reaches 75°C / 165°F. The smaller, thinner pieces will cook faster — keep an eye on them and pull them off the heat a little earlier. Rest for a couple of minutes before slicing.
    • Assemble and serve. Smear a couple of tablespoons of yogurt sauce on each plate, top with couscous, sliced chicken, and a generous scoop of salad. Drizzle the salad juices over everything — they are genuinely the best part.

    Watch The Video

    Recipe Tips

    • Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.
    • Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.
    • Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.
    • Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.
    • Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.
    • Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.
    • Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.

    Serving Suggestions

    This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.

    You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.

    💬 If you’ve tried this yogurt marinated chicken with herby sumac salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    Juicy grilled chicken marinated in Greek yogurt and curry, served with a bright and herby sumac salad — a high-protein, Middle Eastern and Mediterranean-inspired meal that’s made for sharing. Find step-by-step photos and more recipe tips above.

    • Prep the chicken. Cut the tenderloins off the chicken breasts. Slice each breast in half horizontally through the thickest part — you’ll end up with two pieces of similar thickness (one longer, one shorter). Place all pieces on a board or plate and season lightly with salt and pepper.

    • Make the marinade and sauce. In a large bowl, combine the Greek yogurt, curry powder, grated garlic, salt, and pepper. Stir well. Scoop half of the yogurt mixture into a separate bowl and set aside — this is your serving sauce.

    • Marinate the chicken. Add all the chicken pieces to the yogurt in the large bowl and mix through until every piece is well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

    • Make the sumac salad. In a large salad bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and stir through the dressing. Layer the cucumbers, tomatoes, mint, and cilantro on top. Set aside and don’t stir until just before serving.

    • Prep the sides. Cook the couscous according to the packet instructions. Season with salt and pepper, add a little olive oil and lemon juice (about 2 tsp each) and any spices you like (paprika, cumin, garlic powder). Warm the chickpeas and stir through. Set aside — both can be reheated easily. Some instant couscous packets come pre-flavored so you won’t need to add much to it.

    • Cook the chicken. Remove the marinated chicken from the fridge and allow it to come to room temperature for 10–15 minutes. Preheat your grill or BBQ to high heat. Cook the chicken for about 10 minutes per side on an outdoor BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature of the thicker pieces reaches 75°C / 165°F. The smaller tenderloin pieces will cook faster — remove them from the heat a minute or two earlier. Rest the chicken on a board for 2–3 minutes before slicing.

    • Assemble and serve. To serve family-style, place the couscous, sliced chicken, and yogurt sauce in separate bowls on the table and let everyone plate themselves. To plate individually: smear 2 tablespoons of yogurt sauce on the plate, top with couscous, then sliced chicken, then a generous scoop of salad. Drizzle the salad juices over everything right before serving.

    Important Ingredient Tips: Sumac is a tangy, slightly citrusy Middle Eastern spice available in most supermarkets and specialty stores. If you can’t find it, a little extra lime juice and a pinch of dried thyme will approximate the flavor. For a gluten-free meal, substitute the couscous with steamed rice or roasted potatoes.
    Key Recipe Tips: Marinate chicken overnight for the juiciest result. Check the internal temperature of the thicker pieces with a meat thermometer — the smaller tenderloin pieces will cook faster and should be removed from the heat first. Rest the chicken before slicing. Don’t dress the salad until just before serving.
    Storage Tips: Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Dress the salad fresh each time you serve. Reheat the chicken gently in a pan with a splash of water, or in the microwave.
    Make-Ahead Tips: Marinate the chicken the night before. Make the salad dressing and prep all the vegetables ahead — just keep the herbs and dressing separate until serving. Cook the couscous ahead and reheat before serving. 
    FAQs:
    Can I use chicken thighs instead of breasts? Yes! Boneless, skinless thighs work beautifully with this marinade and tend to be even juicier. They’ll take a similar amount of time on the grill.
    Can I bake the chicken instead of grilling? Absolutely. Bake at 200°C / 400°F (180°C fan) for 20–25 minutes, or until the internal temperature reaches 75°C / 165°F. You won’t get the char marks, but it’ll still be delicious.
    How long should I marinate the chicken? A minimum of 30 minutes works, but overnight is ideal. The yogurt tenderizes the meat beautifully over time.
    Can I use regular yogurt instead of Greek yogurt? Greek yogurt is thicker and clings to the chicken better, which gives a better coating and char. If using regular yogurt, drain it through a fine sieve first to thicken it a little.
    Is this meal gluten-free? The chicken and salad are gluten-free. To make the full meal gluten-free, swap the couscous for rice or potatoes.

    Calories: 385kcal | Carbohydrates: 27g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 930mg | Potassium: 959mg | Fiber: 4g | Sugar: 7g | Vitamin A: 638IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 2mg

    Keywords: chicken marinade with Greek yogurt, yogurt chicken marinade, Greek yogurt chicken, sumac salad, grilled chicken, yogurt marinated chicken

    More Mediterranean Inspired Recipes



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  • Honey Mustard Chicken Recipe

    Honey Mustard Chicken Recipe

    Our honey mustard chicken recipe packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

    Honey Mustard Chicken

    Not a week goes by without us being asked to share more chicken recipes. I get it! So many of us toss a package of chicken into our cart before knowing what we are going to do with it.

    This super flavorful honey mustard chicken recipe is your answer! You’ll marinate chicken thighs (or other cuts of chicken if that’s what you have), then cook them with the marinade. The chicken turns out incredibly juicy, saucy, and really delicious. I’ve currently got this recipe on repeat for my family, and I’m excited for you to try it soon!

    Key Ingredients

    • Chicken: I love chicken thighs for this recipe, but our marinade works for pretty much any cut of chicken (boneless, bone-in, skinless, or skin-on). The honey mustard marinade shared below is enough to marinate 2 pounds (probably a bit more), so feel free to adjust the amount based on how much chicken you have on hand.
    • Honey and Mustard: I use a pure, local honey and Dijon mustard. I especially love the fancier mustards for their flavor (they are a bit more punchy). The most common higher end option I see in standard grocery stores is Maille, which is perfect.
    • Mayonnaise: We love using mayonnaise in our marinade recipes (see this pork chop marinade as proof). It adds flavor, tenderizes, and keeps the chicken nice and juicy. If you’d prefer to use a plain thick yogurt, you can. In fact, we use it for our popular Greek chicken marinade (Icelandic or Greek full-fat yogurt are my go-tos).
    • Lemon: We use the juice from one lemon for the marinade, which balances the sweetness of the honey.
    • Garlic and Oregano: This chicken recipe calls for a good amount of garlic (we call for 6 cloves). The honey-and-Dijon mustard combo can take it without the garlic overpowering anything. Originally, this recipe was developed for fresh oregano, which, if you have it, is lovely! I’ve used dried in my photos because it’s more readily available at our local stores. I gave amounts for dried vs. fresh below.

    Find the full recipe with measurements below.

    How to Make Honey Mustard Chicken

    Tip 1: Make our marinade. For the very best flavored chicken, use our honey mustard chicken marinade. It’s pretty simple and works so nicely with the chicken (in our case, chicken thighs).

    To make it, whisk together honey, mustard, mayonnaise (or yogurt), lemon juice, garlic, oregano, salt, and pepper. Then add your chicken and let it marinate in the fridge for a while. We recommend waiting at least 4 hours or even overnight for the best flavor.

    Marinating chicken thighs in a honey mustard marinade

    Tip 2: Start cooking the chicken on the stovetop. I love a little color on my chicken, so I pull out my grill pan, heat it over medium, and add the marinated chicken (saving the marinade left in the bowl for later). We’re not looking to fully cook the chicken all the way through, just add some color.

    I love the grill pan here. The honey in the marinade will brown quickly, helping create those grill marks. If you don’t have a grill pan, a regular skillet works fine, just watch the honey doesn’t get too dark.

    Grilling marinated chicken in a grill pan on the stovetop

    Tip 3: Finish in the oven. Once we have some color, I love transferring the chicken to a baking sheet and pouring the reserved marinade over it before baking in the oven. If you are worried about reusing the marinade, it will bake in the oven long enough to come to a safe temperature.

    Bake the chicken, covered in the marinade, until an internal thermometer reaches 165°F or 175°F-180°F for thighs (they are safe at 165°F, but more tender and succulent when cooked a little longer).

    Pouring marinade over chicken before baking in the oven

    Serving Suggestions

    You have so many options for serving this chicken! It’s perfect with sautéed broccoli and plain steamed rice. I love it for topping salads, served next to roasted potatoes, with sweet potato fries, and so much more.

    For more of a cookout-style meal, consider summery sides like potato salad, creamy pasta salad, or coleslaw. Or, for a fall-ish meal, add some roasted butternut squash, mashed sweet potatoes, or even comforting macaroni and cheese.

    More of Our Favorite Marinades

    Honey Mustard Chicken

    Honey Mustard Chicken

    • PREP
    • COOK
    • TOTAL

    Our easy honey mustard chicken marinade is the secret to juicy, tender, and flavorful chicken. We use chicken thighs in our photos, but this recipe works for all cuts of chicken! To cook them, we recommend using a grill pan to add some grill marks and color, then transferring the chicken, covered with the marinade, to the oven to finish cooking. We are reusing the marinade in this case, but since you will bake the chicken for 20+ minutes, it should reach a safe temperature (165°F).

    5 Servings

    You Will Need

    6 tablespoons honey (125g)

    ¼ cup Dijon mustard (65g)

    ¼ cup mayonnaise (57g)

    1 lemon, juiced

    6 garlic cloves, minced, about 2 tablespoons

    2 teaspoons dried oregano or 2 tablespoons chopped fresh oregano

    1 teaspoon fine sea salt

    ¾ teaspoon fresh ground black pepper

    2 pounds boneless, skinless chicken thighs (907g)

    1 tablespoon avocado oil or olive oil, or more as needed

    Directions

    • Marinate

      • 1Make marinade: Whisk the honey, mustard, mayonnaise, juice from 1 lemon, minced garlic, oregano, salt, and pepper in a large nonreactive bowl (such as a glass or stainless-steel bowl).

      2Marinate the chicken: Add the chicken and toss to coat evenly. Refrigerate, covered, for at least 4 hours and up to overnight.

    • Cook the Chicken

      • 1Prep: Preheat the oven to 375°F (190°C) and prepare a parchment-lined baking sheet.

      2Start in a grill pan: Heat a grill pan over medium heat. Add a bit of oil, then place the chicken into the pan. Cook for 2 to 3 minutes on each side until grill marks appear, but do not cook until the center is cooked through. Watch the heat during this step and turn it down if the honey starts to get too dark.

      3Finish in the oven: Transfer the chicken to the prepared baking sheet and spoon any remaining marinade from the bowl over it. Bake until an internal thermometer inserted into the thickest part of the chicken reads 165°F (73°C), 20 to 30 minutes, depending on the thickness of your chicken. Note that 165°F (73°C) is for safety, but if you are cooking chicken thighs, continue to cook them to 175°F (79°C) to 180°F (82°C) for more tender thighs. Rest for 5 minutes and serve.

    Adam and Joanne’s Tips

    • Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. This is why we love the grill pan. You’ll get dark grill marks where the honey takes on color, but it won’t be completely blackened over the entire piece of chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.
    • The nutrition facts provided below are estimates. We assumed chicken thighs.

    Nutrition Per Serving
    Serving Size
    1 of 5 servings, about 5 ounces
    /
    Calories
    417
    /
    Total Fat
    18.6g
    /
    Saturated Fat
    3.6g
    /
    Cholesterol
    175.1mg
    /
    Sodium
    1021.1mg
    /
    Carbohydrate
    23.3g
    /
    Dietary Fiber
    0.4g
    /
    Total Sugars
    21.2g
    /
    Protein
    36.2g


    AUTHOR:

    Joanne Gallagher

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  • Chicken Salad with Basil

    Chicken Salad with Basil

    This Chicken Salad with Basil also has grated Parmesan, and this is the salad I think of when basil plants show up in the stores! And personally I think chicken and basil is a perfect flavor combination.

    PIN the Chicken Salad with Basil to try it later!

    Low-Carb Chicken Salad with Basil and Parmesan found on KalynsKitchen.com

    Today I’m reminding you about this amazing Chicken Salad with Basil! This is a recipe you should make as soon as you see basil plants showing up in the grocery store. OR if you have basil growing in your garden, you can make it it all summer long! 

    I’m a huge fan of fresh basil, and I’ve been growing basil and freezing the basil for many years, so I’m excited when basil season gets started every year. And this basil-loaded chicken salad recipe is one of my favorite summer salads. Through the years I’ve decided you just can’t ever put too much chopped basil in this salad.

    And yes, I used the word SUMMER, but please don’t hesitate to make this salad any time you have chicken and fresh basil on hand! If you have to buy basil in the grocery store you can get away with using less in this recipe. But please try it if you’re a fan of these flavors. I could eat this over and over again and never get tired of it!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    • diced cooked chicken, or see notes below to cook the chicken
    • mayo
    • buttermilk (or milk although I like the tangy flavor from the buttermilk
    • green onion
    • fresh basil leaves
    • coarsely grated Parmesan Cheese
    • salt and fresh ground black pepper to taste

    If you have to buy fresh basil, here’s how to make it last longer:

    If you don’t have a basil plant growing in the window or basil in the garden, you might want to check out how to preserve fresh basil for weeks on the countertop. If you haven’t tried this, I promise you’ll be amazed amazing how long it lasts!

    Can you use basil in a tube for the Chicken Salad with Basil?

    You might be able to guess I’m not much of a fan of those chopped herbs that come in a tube. But if that’s the best option you have I’m guessing this salad will still be quite tasty using that.

    How low in carbs is the Chicken Salad with Basil?

    This favorite salad with fresh basil only has 2 net carbs per serving with 23 grams of protein!

    More Tips for Cooking with Fresh Basil:

    I’m such a fan of basil that I wrote a post about Cooking with Fresh basil. That has all my favorite recipes using basil and ideas for making pesto, making basil vinaigrette, and freezing fresh basil!

    Chicken Salad with Basil process shots collage

    How to make Chicken Salad with Basil:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. You can make the salad with leftover rotisserie chicken if you have some.
    2. If you’re starting from scratch, trim chicken breasts and cut into thirds lengthwise. I used a mixture of canned chicken broth and water to cook the chicken, combined with 2 teaspoons of Italian Herb Blend(affiliate link). You could use poultry seasoning if you don’t have the Italian blend.
    3. When the liquid comes to a boil, add the chicken and cook at the barest simmer until it’s cooked through, about 15 minutes.
    4. Drain the chicken into a colander and let it drain very well.
    5. Then cut the chicken into cubes about 3/4 inch square.
    6. I used Herb Scissors (affiliate link) to cut the basil into thin strips. If you’re using basil from the garden, give it a wash in a Mini Salad and Herb Spinner (affiliate link).
    7. After you slice the fresh basil, chop the green onions, and prepare freshly-grated Parmesan.
    8. Whisk together the mayo and buttermilk (or milk) so it’s smooth; then stir in the basil strips, chopped green onion, and a Parmesan.
    9. Gently stir the dressing into the cubes of chicken, season to taste with salt and fresh-ground black pepper, and serve.
    10. This Chicken Salad with Basil can also be chilled for a few hours before serving; enjoy!

    Make it a Low-Carb Meal:

    You could serve it with any of these side dishes to make this salad into a low-carb meal:

    Chicken Salad with Basil in two serving bowls with forks and napkin

    See all my Chicken Salad Recipes:

    Salads made with leftover chicken are something I make often, and there 24 different chicken salad recipes in my huge round-up of Low-Carb and Keto Chicken Salads!

    Ingredients

    • 4 cups diced cooked chicken, cut in 3/4 inch pieces (If you’re cooking the chicken for this recipe, see notes below.)
    • 3/4 cup mayo
    • 1/4 cup buttermilk (or milk, but I like the tang of the buttermilk)
    • 1/2 cup sliced green onion
    • 1/2 cup sliced fresh basil leaves (or more)
    • 3 T coarsely grated Parmesan Cheese
    • salt and fresh ground black pepper to taste

    Instructions

    1. If you’re cooking chicken for this, trim visible fat from 4 chicken breasts, then cut the chicken lengthwise into thirds.  Put the can of chicken stock, 2 cans of water, and the Italian Herb Blend (affiliate link) or poultry seasoning into a small sauce pan and bring to a boil.  When it boils add chicken breasts, turn heat to low, and  let simmer 15 minutes, or until the chicken is cooked through.  Drain the chicken into a colander placed in the sink and let it cool.
    2. While the chicken cools, slice the basil leaves or cut with Herb Scissors (affiliate link) and wash if needed, chop green onions, and measure the freshly-grated Parmesan.
    3. When chicken is cool, dice it into pieces about 3/4 inch square and place into medium-sized bowl.
    4. Combine mayo and buttermilk (or milk), whisking until it’s smooth. 
    5. Then stir in green onion, Parmesan, and basil.
    6. Add dressing to the chicken in the bowl and gently mix until chicken is well coated with dressing.
    7. Season with salt and fresh ground black pepper.
    8. This salad with chicken, basil, and Parmesan can be served immediately or chilled slightly before serving. 
    9. This will keep in the fridge for about a day, but it’s best freshly made.

    Notes

    This recipe adapted by Kalyn from one that appeared on the Best Foods site.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 404Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 24gCholesterol 99mgSodium 401mgCarbohydrates 2gFiber 0gSugar 1gProtein 23g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Chicken Salad with Basil shown in two serving bowls on striped napkin.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Chicken Salad with Basil is great for any low-carb diet plan, including Keto, and also for any phase of the original South Beach Diet. South Beach would recommend you use light mayo and use portion control due to the amount of fat; other low-carb diets will prefer full-fat mayo.

    Find More Recipes Like This One:
    Use Salad Recipes to find more low-carb salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This salad with my favorite summer herb was first posted in 2005! I’ve made it so many times since then, and it was last updated with more information in 2026.

    Pinterest image for Chicken Salad with Basil showing two basils with salad.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Easy Chicken Pot Pie Recipe

    Easy Chicken Pot Pie Recipe

    The most perfect chicken pot pie recipe, made with lots of chicken and classic vegetables, all surrounded by a creamy sauce and baked under a towering puff pastry crust.

    Chicken Pot Pie

    I wasn’t expecting to fall in love with this chicken pot pie recipe this much, but I did, and I genuinely cannot wait for you to try it. It hits all the classic flavors, calls for rotisserie chicken for ease, and skips the double crust for store-bought puff pastry, which means it’s 100% doable for you to make whenever you crave it.

    Oh, and everything happens in one skillet, so you won’t even have that many dishes to clean when you are done.

    Key Ingredients

    • Chicken: This recipe calls for cooked chicken. Rotisserie chicken is incredible, or you can use leftover roast chicken. This shredded chicken would be lovely, too.
    • Vegetables: We keep things really classic for this recipe, using onion, carrots, celery, garlic, and frozen peas.
    • Butter and Flour: You’ll cook the onions, carrots, celery, and garlic in the butter, then stir in flour to make a roux. This is what thickens the gravy.
    • Stock and Milk: These combine to make our creamy gravy. The butter-and-flour roux helps thicken them. Use your favorite store-bought chicken broth or stock, or homemade chicken broth. The salt levels of broths and stocks vary, so be prepared to season a bit more generously as you cook through the recipe if you have a light- or low-sodium option. I love whole milk for the extra creaminess.
    • Sage: Fresh chopped sage gives our sauce a cozy, classic flavor. If you don’t have fresh, you can use dried. We call for 1 tablespoon chopped in the recipe below, which means you’ll want to use 1 teaspoon dried sage.
    • Crust: This pot pie is absolutely perfect with store-bought puff pastry. I love Dufour, but it’s not sold in all grocery stores, so use what you have available. If you do have access to Dufour puff pastry, it’s very much worth the extra cost! You can also use one sheet of homemade pie crust, but it will not turn out as puffed.

    Find the full recipe with measurements below.

    How to Make Our Favorite Chicken Pot Pie

    Tip 1: Use a cast-iron skillet. To keep things easy, we make everything for this recipe in our 10-inch cast-iron skillet. You’ll sauté the onions, carrots, celery, and garlic first, make your roux with flour, build the sauce, and fold in the chicken and peas. Then, simply cover it all with a sheet of puff pastry before baking.

    If you do not have a cast-iron skillet or yours isn’t the right size, you can make the filling, transfer it to a pie dish, top with the pastry, and then bake.

    Tip 2: Make the gravy. All the flavors build for this creamy gravy. After cooking the veggies until soft and sweet, you can add the flour. This will mix with the butter to create your roux, a paste that will help thicken the broth and milk.

    After adding the flour, move it around the pan and let it cook for a minute so any raw flour flavor cooks away. Then, pour in the broth slowly. It might look really thick at first, but it thins as you add more. Pour in the milk next and then simmer until reasonably thick. Finally, taste it and season well with salt and pepper. Remember that broths vary with how seasoned they are, so you may need more than you think. Add it slowly and taste each time. If the flavor doesn’t pop, add a bit more until it does.

    Making chicken pot pie filling with classic vegetables, butter, and flour
    Pouring milk into the gravy to make the pot pie filling creamy

    Tip 3: Make the filling. You can dice or shred the chicken in this recipe. I prefer shredded and love how soft it turns out when added to the pie. Once shredded, carefully fold it into the gravy. The skillet will be at max capacity, so go slow. This is also a good time to add the peas.

    Folding shredded rotisserie chicken and peas into the pot pie filling.

    Tip 4: Add the crust. This skillet pot pie is made extra easy thanks to store-bought puff pastry. You’ll need to roll the sheet out a little to fit the top (at least 11 inches square). Most puff pastry sheets are sold in rectangles, so you’ll have one longer end. I use the excess to build up the edges so they turn out as shown in our photos.

    Tip 5: Add slits and an egg wash. As it bakes in the oven, the middle will get pretty steamy, so you need to add a few slits in the top of the crust to let the moisture escape. Then, before baking, brush over some beaten egg, which turns into that shiny, golden top you see in our photos.

    Brushing egg wash over the top puff pastry crust

    More Classic Chicken Recipes

    Chicken Pot Pie

    Easy Chicken Pot Pie

    • PREP
    • COOK
    • TOTAL

    This skillet chicken pot pie with puff pastry has quickly become one of our favorite chicken recipes on the blog. It’s full of classic ingredients and flavors, but skips the more finicky double crust and pie dish in favor of a cast-iron skillet and store-bought puff pastry. It’s stunning, absolutely delicious, and easy to make whenever you have a craving.

    6 Servings

    Watch Us Make the Recipe

    You Will Need

    5 tablespoons (70 g) unsalted butter

    1 medium yellow onion, finely chopped

    2 medium carrots, finely chopped (about 1 cup)

    1 large rib celery, finely chopped

    2 garlic cloves, minced

    5 tablespoons (40 g) all-purpose flour

    2 cups (470 ml) low-sodium chicken broth or homemade broth

    1 cup (235 ml) whole milk

    1 tablespoon chopped fresh sage

    1 cup (135 g) frozen peas

    4 cups shredded cooked or rotisserie chicken (about 1 pound; 450 g)

    1 sheet store-bought puff pastry, thawed

    1 egg, beaten

    ½ teaspoon freshly ground black pepper

    Fine sea salt, to taste

    Directions

      1Heat the oven to 400°F (204°C). Set aside a large baking sheet.

      2Cook veggies: Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables soften and brown slightly, about 6 minutes.

      3Make the filling: Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1 minute, then slowly pour in the chicken broth, stirring to prevent lumps. Stir in the milk and bring to a simmer. Simmer until the liquid thickens into a gravy.

      4Stir in the sage, peas, and chicken. Season with the pepper and salt to taste. You may need 1 to 1 ½ teaspoons of salt, depending on the broth used. Bring to a simmer, then remove from the heat. Leave to cool for 10 minutes.

      5Prepare the pastry: Unfold the puff pastry onto a lightly floured surface. Roll the pastry into an 11-inch square. Store-bought sheets are often rectangular, so you will likely need to roll one side more than the other.

      6Lay the pastry over the skillet. Trim the edges so they overhang the skillet by about 1 inch. Build up a border by folding the overhanging dough under itself. Cut any trimmed excess dough into strips and press them firmly around the perimeter for a thicker edge.

      7Bake: Cut four 2-inch vents in the center of the pie to allow steam to escape. Brush the top with the egg. Bake for 30 to 40 minutes, turning the skillet halfway through, until the crust is puffed and golden brown. Place the skillet on the baking sheet in the oven to catch any overflow. Cover loosely with foil if the pastry browns too quickly.

      8Remove from the oven and leave to rest for 15 minutes before serving.

    Adam and Joanne’s Tips

    • Pie dish instead of skillet: If you do not have a 10-inch cast-iron pan, make the filling in a regular skillet, then transfer it to a deep pie dish or 9-inch baking dish before topping with the pastry and baking. Smaller cast-iron pans are not large enough for the filling.
    • Puff pastry: Store-bought puff pastry is sold in the freezer section. The most common is Pepperidge Farm and Dufour. Both work well, but if you have the choice, I love Dufour. You will need to remove a sheet from the package and leave it overnight in the fridge so it thaws. Keep it in the fridge until the pot pie filling is ready, then remove it and roll it out so it fits onto the skillet. The shape will likely be a rectangle, leaving you with one longer end. Trim the excess, and then cut into strips to build up the edges to create an edge of thicker dough around the skillet.
    • Storing: Leftover pot pie keeps in the fridge for 2 to 3 days. Note: Cooked chicken is best consumed within 4 days total. Be sure to count from when the chicken was first cooked (or bought), not just from when you baked the pie. Cover the skillet with foil or transfer portions to airtight containers.
    • Reheating: To keep the crust crisp, reheat in a 350°F oven until heated through (about 20 minutes). If you are in a rush, try this hybrid method: Remove the crust and toast it in the oven (or toaster oven) until crisp. Meanwhile, warm the filling in the microwave. Pop the crust back on top to serve.
    • Make-ahead: You can make the filling ahead of time! Let it cool, then refrigerate for up to 2 days (or freeze for up to 3 months). When you are ready to bake, transfer the filling to your dish, top with the crust, and bake. Note: If baking with cold filling, you may need to add a few extra minutes to the baking time.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the pie
    /
    Calories
    591
    /
    Total Fat
    33.7g
    /
    Saturated Fat
    10.9g
    /
    Cholesterol
    99.5mg
    /
    Sodium
    583.7mg
    /
    Carbohydrate
    38.6g
    /
    Dietary Fiber
    4.2g
    /
    Total Sugars
    6.7g
    /
    Protein
    33.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Chicken Broth Recipe

    Easy Chicken Broth Recipe

    This is the easiest homemade chicken broth recipe I’ve made and it tastes like pure chicken.

    Homemade Chicken Broth

    This recipe has quickly become one of my favorites. It’s ridiculously simple to make, and since it starts with a whole chicken, you are left with an incredible broth and a whole cooked chicken at the end.

    You can use the broth to make your favorite soups (chicken noodle soup for me!) and the chicken to make chicken salad or these incredible chicken enchiladas.

    Key Ingredients

    • Chicken: I use a whole chicken to make the broth and gently poach it in cold water with the other ingredients for just over an hour (that’s all!).. We also have this chicken stock recipe, which I love, but it takes much longer (more like 3 to 4 hours).
    • Peppercorns: Pepper has this fantastic ability to make things taste more rounded out and seasoned, which is why it’s a common ingredient when making broth. I use whole peppercorns in this recipe.
    • Garlic: I add 2 garlic cloves that I lightly smash with my knife for a light flavor.
    • Thyme and Bay Leaf: Super classic and delicious, fresh thyme and a bay leaf bring out the pure chicken flavor and make the broth taste well-rounded.

    Find the full recipe with measurements below.

    Tips for Making the Best Chicken Broth

    Tip 1: Use a whole chicken. To make the broth, I place a whole chicken, breast-side-down, in a pot and add the garlic cloves, peppercorns, fresh thyme, a bay leaf, and a bit of salt. I barely cover it with cold water, bring it to a boil, and then reduce it to a simmer. We use a similar method when making the broth for chicken and dumplings.

    A whole chicken in a pot with garlic, herbs, and water.

    Tip 2: Skim your broth. Some scum and foam rise to the top as the water heats up. Skim that off the top using a slotted spoon or a soup skimmer. Then, cover the pot and allow the broth to simmer for an hour and fifteen minutes.

    Tip 3: Strain and store for your favorite recipes. Remove the chicken, and pour the broth through a fine mesh strainer. Now it is ready to use or store your broth in jars for another day. It keeps in the fridge for four days and in the freezer for a few months. We highly recommend using the cooked chicken to make our chicken salad or chicken enchiladas.

    Leftover poached chicken and homemade chicken broth.

    Serving Suggestions

    Since the chicken simmers for just over an hour, it comes out juicy and tender. This is a fantastic bonus to this recipe! You can use the tender cooked chicken for other dishes, like chicken salad, green chicken enchiladas, and more! I especially love it when making our homemade French onion soup.

    For more broth and stock recipes, see our classic chicken stock recipe, which calls for chicken bones from leftover roasted chicken. We also have this incredible chicken bone broth, which we make using our Instant Pot. Finally, for a vegetable option, I love this homemade vegetable broth (it’s so good that I sip it like tea).

    Homemade Chicken Broth in jars

    Easy Chicken Broth

    • PREP
    • COOK
    • TOTAL

    This chicken broth recipe has just five ingredients (plus salt and water), starts with one whole chicken, and makes some of the nicest broth we’ve ever made. The broth tastes like pure chicken. Use it in any recipe that calls for broth or stock. It’s delightful.

    This broth keeps in the fridge for up to 4 days and in the freezer for up to 3 months.

    Makes 2 quarts (8 cups)

    You Will Need

    1 whole chicken, 4 to 5 pounds

    5 whole peppercorns

    4 sprigs fresh thyme

    2 garlic cloves, smashed

    1 bay leaf

    1/4 teaspoon fine sea salt, plus more to taste

    Cold water

    Directions

      1Place the whole chicken, breast-side down, in a pot that is just large enough to fit the chicken — we use our 5 ½ quart Dutch oven.

      2Add the peppercorns, thyme, garlic cloves, bay leaf, and 1/4 teaspoon of salt. Barely cover the chicken with cold water — depending on your pot, you will need 7 to 9 cups.

      3Bring to a boil and reduce to a simmer. Use a mesh skimmer or slotted spoon to skim any foam that floats to the surface.

      4Cook at a low simmer, covered with a lid, for 1 hour and 15 minutes.
      Use tongs or two chopsticks tucked under the wings to transfer the chicken to a plate. Allow the chicken to cool and save it for another dish.

      5Ladle the stock through a fine mesh strainer and transfer it to one-quart jars. Use immediately or save for later. Note that this broth may taste light at first but tastes better after cooling in the fridge. Another option is to continue simmering the broth to reduce the flavor further.

      6Refrigerate for up to four days or freeze for up to three months. After the stock has chilled, fat will rise to the surface. We usually leave this, but you can reserve the fat and use it like oil or butter in other dishes.

    Adam and Joanne’s Tips

    • The nutrition facts provided below are estimates. It was difficult to estimate actual numbers for this recipe, but we have done our best.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    12
    /
    Protein
    1g
    /
    Carbohydrate
    1g
    /
    Dietary Fiber
    0g
    /
    Total Sugars
    0g
    /
    Total Fat
    0g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    343mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Crispy Chicken Milanese Recipe

    Crispy Chicken Milanese Recipe

    This chicken milanese recipe turns out perfectly crisp and golden on the outside and juicy and tender inside. It’s simple to make and everyone I’ve served it to loves it!

    Chicken Milanese

    We can’t believe we waited this long to share this recipe. The chicken stays incredibly tender, and the crispy breaded coating is so flavorful thanks to the Italian herbs mixed into the breadcrumbs.

    We love this easy breaded chicken served with a handful of greens mixed with our lemon vinaigrette, but you’ll find more ways to serve it below so it fits any night of the week. For more like this, see our crispy pork milanese!

    Key Ingredients

    • Chicken: Use boneless, skinless chicken breasts. Either buy them already cut into thinner cutlets, or slice full-size chicken breasts in half horizontally to make two thinner chicken breasts. Starting with thinner chicken cutlets is the key to this recipe.
    • Flour and Eggs: We use a three-part breading station. Step one is to dredge your chicken in flour, and step two is to dip it in whisked eggs. I use all-purpose flour.
    • Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
    • Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
    • Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture makes the milanese-style breading well seasoned and extra delicious.

    Find the full recipe with measurements below.

    How to Make Chicken Milanese

    Tip 1: Prepare the chicken. Start with thin chicken breast cutlets (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.

    Pounding helps the chicken cook quickly and evenly, so your breading turns golden in the same time it takes the chicken to cook. As a bonus, it tenderizes the meat, so your chicken will turn out tender and juicy.

    Pounding chicken breast cutlets thin for chicken milanese

    Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

    Tip 3: Bread the chicken. I like to work with one piece of chicken at a time and use a fork to move it around.

    1. Dip it into the flour on both sides, shaking off any excess.
    2. Next, coat it in the egg mixture.
    3. Finally, press it into the breadcrumbs until evenly covered.

    Gently shake off any loose crumbs, then place the breaded chicken on a baking sheet. Continue with the remaining chicken pieces.

    Breading chicken cutlets for milanese

    Tip 4: Cook the chicken. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.

    However you cook them, you’ll know they’re perfect when the coating is crisp and golden, and the chicken is firm and cooked through. An internal thermometer should read 165°F when inserted into the middle.

    Serving Suggestions

    The most classic way to serve chicken milanese is with a wedge of lemon and a light salad. In our photos, you can see ours next to a simple arugula salad tossed in our lemon vinaigrette. Or, swap for caprese salad or sautéed greens. We love sautéed spinach or sautéed kale.

    More ideas are to serve with polenta, risotto, or pasta, such as fettuccine Alfredo or buttered noodles. It’s also lovely with roasted vegetables. This roasted cabbage or parmesan roasted cauliflower is my go-to. And finally, you can always turn it into a sandwich on crusty bread, with arugula, tomato, and a little garlic aioli.

    More Chicken Recipes

    Chicken Milanese with Arugula Salad

    Crispy Chicken Milanese

    • PREP
    • COOK
    • TOTAL

    Serve chicken milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright, tangy dressing is perfect with the chicken. Or, see more serving ideas in the article.

    6 Servings

    Watch Us Make the Recipe

    You Will Need

    3 boneless, skinless chicken breasts, about 10 ounces each (1 ¾ pounds)

    1 cup all-purpose flour (130g)

    2 large eggs

    4 tablespoons water

    1 ½ cups panko or homemade breadcrumbs, crushed a little finer (130g)

    3 tablespoons Italian seasoning

    3 tablespoons finely grated Parmigiano-Reggiano, optional

    Salt and fresh ground black pepper

    Oil, for cooking

    Directions

      1Prepare the chicken cutlets: Place a chicken breast onto the cutting board, then with one hand on top of the breast, use a chef’s knife with the other hand to slice the breast in half horizontally (crosswise), making 2 thinner chicken breast cutlets. Repeat with the remaining chicken breasts.

      2Pound the chicken: Place the chicken cutlets between sheets of plastic wrap or parchment paper and pound to about ⅓ inch thick using a mallet or the bottom of a small pot.

      3Season the chicken: In a small bowl, mix ½ teaspoon salt with ½ teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper, then arrange the chicken on it. Season both sides evenly with the salt and pepper mixture.

      4Set up the breading station: You’ll need three wide, shallow bowls. Add the flour to the first. In the second, whisk together the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

      5Bread the chicken: Working with one cutlet at a time, using a fork, dredge it with flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture so it is well coated. Shake off any excess crumbs, then place the breaded chicken back on the baking sheet. Repeat with the remaining chicken pieces.

      6Cook: Set a large skillet (with sides) over medium heat and let it preheat. Add enough oil to cover the bottom by about ⅛ inch. To test the temperature, drop in a breadcrumb. It should sizzle right away.

      7When the oil is ready, add 2 chicken cutlets at a time, depending on the size of your pan. Cook for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chicken (adding a little more oil to the pan as needed).

    Adam and Joanne’s Tips

    • Leftover breading: You will have some flour, eggs, and breadcrumbs left over. We do not recommend saving them.
    • Air fryer instructions: Spray both sides of the breaded chicken lightly with cooking spray. Place them in a single layer in the air fryer basket (work in batches if needed). Cook at 390°F for 4 minutes, then flip and continue cooking for 3 to 5 minutes more, or until the chicken is golden brown and the internal temperature reaches 165°F.
    • Baking instructions: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment or lightly oil it. Arrange the breaded chicken cutlets on the baking sheet in a single layer, then lightly spray or brush the tops with olive oil. Bake for 14 to 18 minutes, flipping once halfway through, until the breading is crisp and the internal temperature reaches 165°F. For even crispier results, bake the cutlets on an oven-safe wire rack set inside the baking sheet.
    • Arugula salad: Toss 6 cups baby arugula with 4 to 5 tablespoons of this lemon vinaigrette. Add parmesan shavings, then serve on the side of the chicken.
    • The nutritional information provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 chicken cutlet (6 total)
    /
    Calories
    460
    /
    Total Fat
    15.1g
    /
    Saturated Fat
    3.3g
    /
    Cholesterol
    168.1mg
    /
    Carbohydrate
    38.2g
    /
    Dietary Fiber
    2.9g
    /
    Total Sugars
    1.9g
    /
    Protein
    41g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Grilled Chicken Wraps

    Grilled Chicken Wraps

    These grilled chicken wraps are everything you want in a quick, satisfying meal — spiced chicken, creamy sun-dried tomato sauce, lettuce, and fresh avocado, all wrapped up and ready in 25 minutes. Great for meal prep, lunch, or a fast weeknight dinner.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 👩‍🍳 Recipe Tips | 📷 How To Make | 🥗 Serving Suggestions | 📹 Watch The Video | 📝Full Recipe Card | 🍽 More Chicken Wrap & Lunch Recipes

    At A Glance

    • ⏱ Ready In: 25 minutes
    • 🍽 Serves: 4 wraps (1 wrap per serving)
    • 🌱 Diet: Dairy-free optional, high-protein, nut-free; easily made gluten-free or low-carb
    • 💪 Nutrition Highlights: High in protein and healthy fats, with a good hit of fiber from the greens and avocado
    • 🥕 Main Ingredients: Grilled chicken breast, sun-dried tomato sauce, avocado, baby spinach or rocket, tortilla wraps
    • 🔥 Flavor Profile: Creamy, smoky, slightly sweet and tangy, with a gentle garlicky kick
    • 🧊 Meal-Prep Friendly: Chicken keeps up to 3 days in the fridge (or freeze a batch); sauce keeps 3–4 days; assemble fresh as needed
    • Best Served With: A simple salad, roasted veggies, or just as-is straight off the grill

    These grilled chicken wraps have become a serious staple in my house — and honestly, it’s not hard to see why. The chicken is seasoned with a simple smoky spice blend (garlic, paprika, onion powder) and grilled until golden and juicy, then paired with crispy lettuce, silky avocado, and the star of the show: a creamy sun-dried tomato sauce that’s tangy, a little sweet, and just a little garlicky.

    The great thing about this recipe is how customizable and meal-prep friendly it is — you can make a big batch of the chicken and sauce on Sunday, then assemble fresh wraps throughout the week whenever hunger strikes. Kids love these, they’re satisfying without being heavy, and the macros are genuinely excellent — high in protein, loads of good fats from the avocado, and you can easily swap in a low-carb, high-protein, or gluten-free tortilla to suit your needs. This is the kind of recipe that earns a permanent spot in the rotation.

    👩‍🍳 You might also like these recipes: warm chicken salad with avocado, chicken salad wraps, cheesy garlic chicken wraps, slow cooker shredded chicken, honey lime chicken thighs, or healthy baked chicken tacos.

    What You’ll Need

    Here is what you’ll need for these grilled chicken wraps. Find the full measurements in the recipe card below.

    For the grilled chicken:

    • Chicken breasts — boneless and skinless, sliced into even cutlets so they cook quickly and stay juicy. Chicken thighs work too (check out my honey lime grilled chicken thighs for a flavour-packed swap), or use slow cooker shredded chicken or rotisserie chicken to skip the cooking altogether.
    • Salt, pepper, garlic powder, onion powder, paprika — a simple, smoky spice blend that gives the chicken a lovely golden crust and loads of flavor.
    • Olive oil — just a splash for grilling; oil spray works too if you want to keep things lighter.

    For the sun-dried tomato sauce:

    • Light mayonnaise and low-fat Greek yogurt — the combination gives you that creamy, tangy base without feeling too rich or heavy. Full-fat versions work if that’s what you have.
    • Fresh garlic — grated or minced; this is key, don’t skip it.
    • Sun-dried or semi-dried tomatoes — rinse off the oil and chop them finely. They add a lovely sweetness and depth that make this sauce genuinely special.
    • Salt — just a pinch to bring it all together.

    For assembling:

    • Large tortilla wraps — I use store-bought wholemeal or white flour wraps, but there are great low-carb, high-protein, and gluten-free options available too. When I have the time, I make my own.
    • Baby spinach or rocket (arugula) — fresh and peppery, either works beautifully. Rocket adds a bit more of a bite.
    • Avocado — sliced into strips; about ¼ to ⅓ of an avocado per wrap. I always slice mine fresh just before assembling.

    Recipe Tips

    • Slice the chicken into cutlets before seasoning and grilling — thinner pieces cook faster and more evenly, and you get more surface area for that gorgeous golden crust.
    • Let the chicken rest before slicing. Even just 3–5 minutes makes a real difference to how juicy it stays.
    • Grilling the wrap is optional, but honestly worth it — it adds a little crispiness and helps the wrap hold together. A hot grill pan works perfectly.
    • Swap the protein: Use chicken thighs for something richer and more flavorful (try my honey lime grilled thighs), go for slow cooker shredded chicken for a hands-off option, or pick up a rotisserie chicken on the way home — it all works.
    • Swap the tortilla: Regular flour wraps are great, but high-protein, low-carb, and gluten-free versions are all easy to find and work just as well. Homemade wraps are worth it if you have extra time.
    • Customise the filling: Add sliced cucumber, roasted capsicum/bell pepper, a handful of cherry tomatoes, or some pickled jalapeños if you like heat.
    • Storage: Make the chicken and sauce ahead of time and store separately. Chicken keeps in the fridge for up to 3 days, or freeze a batch for later. Sauce keeps for 3–4 days refrigerated. Slice avocado fresh when you need it. Assemble the wraps just before eating for best results — they don’t hold well once assembled.
    • Meal prep tip: This is a great batch cook recipe. Make double the chicken and sauce on Sunday, and you’ve got easy lunches sorted for several days.

    Watch The Video

    How To Make Grilled Chicken Wraps

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make grilled chicken wraps with lettuce and avocado.

    Grill Chicken For Wraps

    • Slice the chicken breasts into thinner, even cutlets. You can use a meat tenderiser to even them out — this helps them cook more evenly and stay juicy.
    • Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika. Give everything a good rub.
    • Heat oil in a grill pan (or fire up your outdoor grill). Cook the chicken cutlets for about 4 minutes per side until cooked through and nicely charred. You want those golden grill marks.
    • Remove from heat and let the chicken rest on a cutting board for a few minutes — this keeps it juicy. Then slice into strips or chunks.

    Assemble The Wraps

    • While the chicken is resting, mix together the mayonnaise, Greek yogurt, grated garlic, finely chopped sun-dried tomatoes, and salt in a small bowl. Taste and adjust seasoning.
    • Slice the avocado and prepare the spinach or rocket.
    • To assemble: lay a large tortilla flat and spread about a tablespoon of the sauce across the centre. Layer on the greens, followed by the sliced chicken and avocado, then drizzle with a little more sauce.
    • Roll up tightly, then optionally place the wrap seam-side down on a hot grill pan for a minute or two each side to get a few golden grill marks. Slice in half and serve.

    Serving Suggestions

    These wraps are a complete meal on their own, but if you’re feeding a crowd or want to round things out, they go really well alongside a simple green salad, some roasted vegetables, or even a bowl of soup in the colder months. For a light lunch, I often just serve them halved on a plate with extra sauce on the side for dipping — and that’s honestly all you need. If you’re packing these for lunchboxes, wrap them tightly in baking paper to hold their shape.

    💬 If you’ve tried these grilled chicken wraps or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    Quick, juicy grilled chicken wraps with a creamy sun-dried tomato sauce, fresh avocado, and lettuce — a satisfying high-protein meal that’s ready in 25 minutes and easy to meal prep. Find step-by-step photos below and more recipe tips above.

    Grilled Chicken For Wraps

    • Prepare the chicken: Slice the chicken breasts into thinner, even cutlets. You can use a meat tenderiser/hammer to pound them to an even thickness if needed.

    • Season the chicken cutlets on both sides with salt, pepper, garlic powder, onion powder, and paprika.

    • Heat oil in a grill pan, regular pan, or preheat your outdoor grill over medium-high heat. Cook the chicken for about 4 minutes per side, until cooked through and golden with grill marks. Do not overcrowd the pan.

    • Remove chicken from the heat and allow to rest on a cutting board for 3–5 minutes. Then slice into strips or chunks.

    • Make the sauce: While the chicken rests, combine the mayonnaise, Greek yogurt, grated garlic, finely chopped sun-dried tomatoes, and salt in a small bowl. Stir until smooth. Taste and adjust seasoning if needed.

    • Prepare the remaining fillings: slice the avocado and have the spinach/rocket ready.

    • Assemble the wraps: Lay a large tortilla flat. Spread about 1 tablespoon of sauce across the centre. Top with a handful of greens, then the chicken, then the avocado slices. Drizzle with a little extra sauce.

    • Fold in the sides and roll up the wrap firmly. Optionally, place seam-side down on a hot grill pan for 1–2 minutes per side to get a few golden grill marks. Slice in half and serve.

    Important Ingredient Tips: Sun-dried or semi-dried tomatoes: rinse off the oil before chopping finely. They add sweetness and a savory depth to the sauce that really makes it sing. Semi-dried tomatoes are softer and milder; sun-dried are more intense — both work well.
    Key Recipe Tips: Slice chicken into thin, even cutlets for quick, even cooking. Let it rest before slicing to keep the juices in. Grilling the assembled wrap is optional but adds a nice crisp texture and helps it hold together. Adjust the avocado quantity to your liking — some days I use more!
    Storage Tips: Store the grilled chicken in an airtight container in the fridge for up to 3 days, or freeze for later. The sauce keeps refrigerated for 3–4 days. Slice avocado fresh just before assembling — it doesn’t keep well once cut. Do not store assembled wraps; they go soggy.
    Make-Ahead Tips: This is a great meal prep recipe. Cook a big batch of chicken and make a jar of the sauce at the start of the week, then assemble individual wraps fresh as you need them. The chicken can also be frozen in portions for even easier meal prep.
    FAQs:
    Can I use rotisserie chicken instead? Absolutely — rotisserie chicken is a brilliant shortcut here. Shred or slice it and season lightly if you like, or just use it as-is.
    Can I use chicken thighs? Yes! Thighs will be richer and slightly more flavourful. Check out my honey lime grilled chicken thighs for a great variation.
    What tortillas should I use? Any large wrap you love — regular flour, wholemeal, high-protein, low-carb, or gluten-free. I typically use store-bought wholemeal or white flour wraps, but homemade wraps are great when I have the time.
    Can I make these gluten-free? Yes, just use a certified gluten-free tortilla wrap.
    Do the wraps keep well once assembled? I prefer assembling them fresh. The individual components all keep well separately, so it’s easy to grab and go throughout the week. 

    Calories: 491kcal | Carbohydrates: 36g | Protein: 37g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1414mg | Potassium: 1024mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 12mg | Calcium: 132mg | Iron: 4mg

    Keywords: chicken wraps, grilled chicken wrap, grilled chicken for wraps, chicken avocado wrap, healthy chicken wraps, meal prep wraps, high-protein wraps

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  • Curried Chicken Salad

    Curried Chicken Salad

    My favorite Curried Chicken Salad has chicken, asparagus, pine nuts, and a creamy lemony dressing with curry flavors and a touch of mustard! And curry fans who like chicken and asparagus will make this delicious salad recipe over and over!

    PIN the Curried Chicken Salad to try it later!

    Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

    Curried Chicken Salad is a recipe I’ve been waiting to feature, because in Utah we kept getting rainy weather so I thought cold chicken and asparagus salad might be pushing it. But I noticed when I checked my blog stats that a few salad recipes had gone crazy on Pinterest, so I decided some of you are ready for salads!

    I’m a huge salad fan, and some of my favorite restaurant meals are salads that I order over and over and never get tired of. And when I ate leftovers from this salad for breakfast the day after we shot the new photos, I wished there had been a bit more left!

    We made a few changes to this salad recipe when we updated it, including switching out the peanuts in the original salad for pine nuts, which were an amazing change! Here’s the printer-friendly version of the original recipe, in case anyone was a fan of the older version.

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients amounts.)

    • fresh asparagus
    • cooked chicken breast
    • green onion
    • pine nuts
    • salt and fresh-ground black pepper to taste
    • buttermilk, sour cream, or Greek Yogurt for dressing
    • mayo
    • fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
    • lemon zest
    • curry powder (affiliate link)
    • Dijon Mustard (affiliate link)

    How did we make the Curried Chicken Salad recipe easier?

    For the updated version of this salad we used pre-cooked and cut up rotisserie chicken from Costco, which made the salad easier to put together.

    What Curry Powder did we use to flavor this Chicken Salad?

    I used a mix of mild and hot curry powder for this recipe, but any curry powder you like the flavor of will be delicious here.

    What if you don’t want asparagus in the Curried Chicken Salad?

    This salad also has asparagus which I know some people don’t have warm fuzzy feelings about. If you want to try a different veggie, I think barely-blanched sugar snap peas, broccoli, or green beans would also be good.

    How low in carbs is this curried chicken salad with asparagus?

    Chicken, asparagus, and pine nuts are all extra low in carbs, so this amazing salad recipe has only 3.5 net carbs per serving with 37 grams of protein!

    Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

    How to make Curried Chicken Salad:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Cut asparagus on the diagonal into pieces and then blanch in salted water.
    2. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and squeeze the juice. You can use a fine cheese grater if you don’t have a lemon zester (affiliate link).
    3. Whisk together ingredients to make the curry dressing.
    4. After three minutes, drain asparagus well.
    5. Lay out a paper towel on the counter and spread out the asparagus, then cover with another paper towel and blot away as much water as possible.
    6. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.
    7. Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.)
    8. Combine diced chicken and asparagus with desired amount of dressing.
    9. Gently stir in the green onion and pine nuts, season to taste with salt and fresh-ground black pepper, and serve.
    10. We saved a few pine nuts to sprinkle on the top!
    11. The Curried Chicken Salad can be kept in the fridge for a few hours before serving, and it was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe.

    Make it for a Low-Carb Meal:

    If you want to serve the chicken salad with curry flavors as part of a low-carb meal, it would taste great with any of these choices:

    Square image for Curried Chicken Salad with Asparagus and Pine Nuts shown in white bowl.

    More Tasty Ideas for Asparagus:

    Check out Low-Carb and Keto Asparagus Recipes to see lots more ideas for using my favorite spring vegetable!

    Weekend Food Prep:

    Curried Chicken Salad has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! And when I make this I often wish I had more left over, so you might want to double the recipe!

    Ingredients

    • 1 lb fresh asparagus, trimmed and cut into diagonal 2 inch pieces
    • 1 lemon (zest the skin and then squeeze the juice)
    • 4 cups cooked chicken breast, cut into 1 inch pieces (see notes)
    • 1 cup sliced green onion (see notes)
    • 1/2 cup pine nuts, or other nuts of your choice
    • salt and fresh-ground black pepper to taste
    • 2 T buttermilk, sour cream, or Greek Yogurt
    • 1/3 cup mayo
    • 1 T fresh-squeezed lemon juice (or use more if you really like lemon)
    • 1 T curry powder (or a little more)
    • 2 tsp. Dijon Mustard
    • 2 tsp. lemon zest (or a little more)
    • 1/4 tsp. sea salt

    Instructions

    1. Bring a pot of salted water to a boil. Hold one piece of asparagus in both hands and bend until it snaps to see where the woody part ends; then trim all the asparagus to that length. Cut asparagus on the diagonal into pieces and then cook in salted water for 3 minutes. (Don’t overcook!)
    2. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and then cut lemon in half and squeeze the juice. (Use a fine cheese grater if you don’t have a lemon zester (affiliate link).)
    3. Whisk together buttermilk (or sour cream or Greek yogurt), mayo, lemon juice, curry powder, Dijon mustard, lemon zest and sea salt to make the curry dressing. Start with the original amount of lemon juice and zest and taste to see if you want a bit more lemon.
    4. After it cooks exactly three minutes, drain asparagus into a colander placed in the sink and let it drain well. Then lay out a paper towel on the counter and spread out the asparagus on the towel. Then cover with another paper towel and gently press down to blot away much water as possible.
    5. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.
    6. Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.)
    7. Combine diced chicken and asparagus with desired amount of dressing; you may not need all the dressing if you prefer your salads to be fairly dry.
    8. Gently stir in the green onion and pine nuts.
    9. Season the finished salad to taste with salt and fresh-ground black pepper, and serve.
    10. This Curried Chicken Salad can be kept in the fridge for a few hours before serving. It was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe. If you have any extra dressing you might want to add a bit more right when you serve the salad.

    Notes

    We used rotisserie chicken breast that comes in a package at Costco which makes the salad extra easy to make!

    Please use the full amount of sliced green onion; this is so good in the salad!

    This recipe adapted from The South Beach Diet Taste of Summer Cookbook., although I changed it quite a bit from their recipe.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 396Total Fat 24gSaturated Fat 4gUnsaturated Fat 18gCholesterol 87mgSodium 433mgCarbohydrates 7.5gFiber 4gSugar 4gProtein 37g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Curried Chicken Salad in white bowl with serving fork.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This Curried Chicken Salad recipe would be approved for low-carb or Keto diet plans as well as any phase of the original South Beach Diet. South Beach would recommend light mayo and other diet plans would prefer the full-fat variety so take your choice on that!

    Find More Recipes Like This One:
    Use Salad Recipes to find more low-carb salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    The recipe for chicken and asparagus salad with curry dressing was first posted in 2011 and updated with better photos and a few minor changes in 2019. The recipe was last updated with more information in 2026.

    Pinterest image of Curried Chicken Salad

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Instant Pot Shredded Chicken Recipe

    Instant Pot Shredded Chicken Recipe

    My favorite Instant Pot shredded chicken recipe for tacos, enchiladas, burritos, and rice bowls. It turns out juicy, tender, and packed with incredible flavor.

    Instant Pot Shredded Chicken

    You only need a few ingredients to make it, and the Instant Pot does all the work. I use green enchilada sauce or salsa verde to infuse the chicken with flavor while keeping it perfectly moist. The result tastes like it’s been simmering for hours, even though it comes together in under 30 minutes.

    It’s one of those recipes I come back to week after week. I’ll use leftovers to make shredded chicken tacos one night, rice bowls the next, and maybe stuffed into quesadillas for lunch. I’m obsessed.

    Key Ingredients

    • Chicken: I used boneless, skinless chicken breasts in our photos, but this recipe works beautifully with either chicken breasts or thighs. Thighs stay extra juicy, while breasts shred easily and soak up all the sauce. I prefer thawed chicken for this, but tips for using frozen chicken are below the recipe.
    • Enchilada Sauce: My family loves green enchiladas, so I usually make this with green enchilada sauce or our homemade salsa verde. Red enchilada sauce works just as well, and you can even use your favorite jarred salsa.
    • Sour Cream: A spoonful of sour cream stirred in at the end makes the cooking liquid slightly creamy and extra delicious. It’s optional, but I highly recommend it.
    • Cilantro: Stir a little chopped fresh cilantro in at the end. It adds color and fresh flavor.

    Find the full recipe with measurements below.

    How to Make Instant Pot Shredded Chicken

    Tip 1: Add liquid. Pressure cookers need liquid to build pressure, so be sure to add at least 1 cup to the bottom of the pot. For the most flavorful chicken, skip plain water and use salsa verde, enchilada sauce, or broth. Salsa verde adds a tangy, rich flavor that we love.

    Placing chicken breasts into the Instant Pot with green enchilada sauce

    Tip 2: Let the Instant Pot do the work. Once you’ve added your chicken and salsa, secure the lid and cook on “Pressure Cook” or “Manual” mode.

    For 1 pound of thawed chicken breasts, cook on high pressure for 8 minutes, then let it naturally release for 5 minutes before using the quick release.

    Tip 3: Shred the chicken and stir back in. After allowing the cooker to naturally release for 5 minutes, use the manual pressure release to release the remaining pressure. Then, shred the chicken with two forks, and stir it back into the sauce. This lets it soak up all those delicious flavors. For a creamy shredded chicken, stir in a little sour cream and chopped cilantro at the end.

    Shredded chicken in the Instant Pot with cilantro and sour cream

    Serving Suggestions

    This shredded chicken is incredible for rice bowls. I love using a base of cilantro lime rice or Mexican rice, then topping it with fresh tomatoes, pico de gallo, avocado, avocado salad, or a scoop of guacamole.

    It’s also perfect for tacos, and if you want to make them truly homemade, try our flour tortillas or corn tortillas. The chicken also works beautifully rolled into burritos for a quick meal prep option.

    And I can’t let you go without suggesting our chicken quesadillas, shredded chicken nachos, or green enchiladas. Both are family favorites and pair perfectly with this juicy Instant Pot shredded chicken.

    More Instant Pot Recipes I Love

    Instant Pot Shredded Chicken

    Instant Pot Shredded Chicken

    • PREP
    • COOK
    • TOTAL

    We love this Instant Pot shredded chicken recipe made with a creamy salsa verde sauce. The Instant Pot is a programmable pressure cooker, but if you don’t have one, you can easily adapt this recipe for any standard pressure cooker. For a stovetop version, see this easy shredded chicken recipe, or to make it in a slow cooker, see this crockpot shredded chicken.

    Makes 4 cups of shredded chicken

    You Will Need

    2 cups green enchilada sauce or Mexican salsa verde, try our homemade salsa verde

    1 pound boneless, skinless chicken breasts or thighs

    ½ cup sour cream

    Handful of fresh chopped cilantro

    Salt, to taste

    Directions

      1Add chicken and sauce: Pour the enchilada sauce or salsa verde into the Instant Pot. Nestle the chicken into the sauce, then secure the lid.

      2Pressure cook: Select the Pressure Cook or Manual function and set the timer for 8 minutes on high pressure. The timer won’t start until the pot reaches full pressure, which can take a few minutes.

      3Release pressure: When the cooking time is up, allow the pressure to naturally release for 5 minutes, then carefully use the quick-release valve to vent any remaining pressure.

      4Shred and finish: Transfer the chicken to a cutting board and shred it with two forks. Stir the shredded chicken back into the sauce along with the sour cream and cilantro. Taste and season with salt. Enjoy over rice or grains, or use as a filling for tacos, burritos, enchiladas, or quesadillas.

    Adam and Joanne’s Tips

    • Storing: Keep chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or over medium-low heat in a saucepan.
    • Sauce: We love making our roasted tomatillo salsa verde, but when we don’t have time to make it, store-bought works beautifully. Our favorite brands are Frontera by Rick Bayless and Hatch.
    • Canned sauce: If you’re using canned salsa, you’ll get about 1 ⅔ cups per can. No need to open a second one, just top it off to the 2-cup line with a little water or broth.
    • Chicken underdone: If you notice the chicken isn’t fully cooked when you remove it, switch the Instant Pot to Sauté mode and simmer for a few minutes until it’s cooked through.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/2 cup
    /
    Calories
    251
    /
    Protein
    28 g
    /
    Carbohydrate
    9 g
    /
    Dietary Fiber
    2 g
    /
    Total Sugars
    5 g
    /
    Total Fat
    11 g
    /
    Saturated Fat
    4 g
    /
    Cholesterol
    85 mg
    /
    Sodium
    813 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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