Chicken Salad with Rosemary & Mayonnaise

Rosemary in chicken salad is an underused combination. One teaspoon of dried rosemary (or a tablespoon fresh) crumbled into a blend of fat-free mayo and nonfat sour cream creates a dressing that’s herby and aromatic where most chicken salads are bland and one-note.

The sour cream and mayo split is the smart move here. Fat-free mayo alone can taste thin and a little sweet. Adding an equal amount of nonfat sour cream gives the dressing a tangier, more complex flavor with a creamier mouthfeel, even without any actual fat doing the work.

Three cups of cubed cooked chicken and three stalks of thinly sliced celery is the entire salad. No grapes, no nuts, no overthinking it. The celery’s crunch and mild vegetal flavor are the only counterpoint to the rich chicken and creamy dressing, and that simplicity lets the rosemary actually come through.

This keeps well in the fridge for up to 24 hours, which makes it a solid make-ahead lunch option. The rosemary flavor actually intensifies as it sits, so it’s even better the next day.

Kitchen Tips

• If using dried rosemary, crumble it between your fingers before adding. This releases the essential oils and breaks up the woody needle texture.
• Fresh rosemary should be very finely minced. Whole leaves are too tough and chewy to eat in a cold salad.
• Use leftover rotisserie chicken for the fastest version. The roasted flavor adds depth that plain poached chicken doesn’t have.

Variations

• Lemon rosemary: Add a teaspoon of lemon zest to the dressing for a brighter, more Mediterranean flavor.
• Crunchy version: Fold in chopped toasted walnuts or slivered almonds for nutty texture.