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Parisian Chicken Salad

The recipe makes more mayo than you’ll need for the salad, but it holds beautifully for about 5 days in the fridge.

Servings 4
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes


  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1 fresh pasteurized egg
  • 2/3 cup canola or light (mildly-flavored) olive oil
  • 4 Just Bare skinless chicken breast fillets
  • 3 stalks celery, diced (1/4-inch)
  • 2 green onions, sliced
  • 8 radishes, sliced
  • 2 tablespoons whole chervil leaves
  • Freshly ground pepper to taste
  • 6 cups mixed baby greens

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450 Calories from Fat 75
% Daily Value*
Total Fat 38g 49%
Saturated Fat 3g 15%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 24g
Calcium 4%Iron 7%
Vitamin C 21%Vitamin A 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 8 to 1o minutes, stirring occasionally and turning once, until no longer pink in the center. Remove from skillet. Cook to an internal temp of 165ºF.
  2. When the chicken is done, shred or slice it to your preference.
  3. To make the mayonnaise, combine all of the ingredients except the oil in the blender; process until smooth.
  4. With the blender running, slowly pour in oil. Process until smooth and thick.
  5. For the salad, toss the chicken, celery, onion, radishes, and chervil with 1/3 cup mayonnaise. Season with pepper. Arrange salad greens on 4 plates; top with chicken salad.


Either poach Just Bare® boneless skinless chicken breasts for chopping or use leftover chopped or shredded chicken from a roasted whole Just Bare® chicken.

Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.