Summertime Calls for a Chicken Salad Recipe
Gary and Jane Langton · Provencal Recipes · Salad · TasteA lovely summer chicken salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.

Red Pepper Chicken Salad
A light creamy chicken salad with herbs and red peppers, served on fresh greens.
Ingredients
- 500 gr chicken cooked
- 1 bunch parsley
- 1 bunch basil or substitute with verveine
- 500 gr tinned red peppers drained
- 150 gr cream cheese
- 150 gr Greek yogurt
- 2 tbsp Mayonnaise
- salt and pepper
Instructions
- Put all the ingredients except the chicken and herbs into a food processor and blend for 30 seconds – you should still see the flecks of red pepper.
- Finely chop the basil (or verveine) and parsley and fold into the creamy mixture.
- Cut the chicken into large chunks, place in a shallow bowl and cover with the creamy herb mixture.
- Cover with cling film and leave in the fridge to chill for at least 4 hours or, even better, overnight.
- Serve with a lovely green salad of mixed leaves (including some rocket as the peppery flavour will work well with the creamy sauce) and avocado, dressing the top of the salad with red peppers.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Easy, Refreshing Salad with Shaved Fennel and Citrus
March 23, 2023
Combining crisp fennel and tangy citrus, this salad is great at any time of the year. However, I often crave it when I have eaten too many rich, sweet foods. My body sends desperate SOS signals telling me it is time to slow the train down and start eating more vegetables and salads. This salad …
Recipe for Chicken and Truffles
February 15, 2017
Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.…
Moroccan Carrot Salad from Marrakesh
March 27, 2020
One of the recipes that we made in the first cooking class was this carrot salad. Enjoy the flavours of Morocco!…
Moroccan Zaalouk d’Aubergine a Spiced Eggplant Salad
April 20, 2020
Provence is an intriguing place for food lovers and what we like to showcase during our culinary adventures. Traditional Provencal cuisine comes from basic roots. Recipes are typically uncomplicated making use of seasonal produce, wild herbs (herbes de Provence), fish scraps and slow-cooked meats. Here is my recipe for slow-cooked lamb shank (souris d’agneau) à …
No Comment