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8/26/2014 12:36 PM grooming • 0 Comments

Manhood TV Chicken Salad

When you eat salad anywhere other than your home, it isn’t necessarily the healthiest meal. Most salads are infused with cheese and creamy dressings that are high in fat.


Try this healthy and satisfying Chicken Salad for lunch or dinner. Feel free to get creative by substituting your favorite vegetables. You can even add fruit and nuts to really stir up this classic salad.



  • 2 boneless, skinless chicken breasts
  • Bay leaf
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 tomato, chopped
  • 1 shallot, chopped
  • 2 carrots, peeled and chopped
  • 1 avocado, sliced
  • Bib lettuce and spinach, mixed
  • 1 tsp fresh ground black pepper
  • Salt and pepper to taste


Ingredients for the Dressing

  • 1 shallot, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp Dijon
  • 2 scallions, chopped
  • 1 whole lemon, juiced
  • 1/4 cup of olive oil
  • 1 tbsp balsamic
  • 1 tbsp of Parmesan



1. Make dressing ahead and set aside. Place all ingredients in a jar (such as an old mustard jar); cover and shake until blended. Keeps several days in the refrigerator.


2. Bring water, rosemary, thyme, and a bay leaf to a boil in a Dutch oven. Add chicken breast and reduce the heat to medium once water is boiling. Cover and cook for 8 minutes (12 minutes with bones) to lock in the flavor before you pan-fry. This allows the chicken to stay moist and will not dry out before cooking. Cool chicken slightly.


3. Preheat a pan with olive oil and cook chicken for about 2 minutes per side, or until done. Chicken can also be grilled or broiled. This gives the chicken a crispy brown skin that is rich in flavor, as well as keeping the chicken moist.


4. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

5. Slice chicken, add to salad, and serve.