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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Summer Salad Heirloom Tomato and White Nectarine
August 8, 2018
Building on a classic Italian salad this variation combines heirloom tomatoes, white nectarines, mozzarella and fresh basil on a plate. Serve as a starter course or a lunchtime salad along with crusty baguette.…
Citrus Salad with Orange, Fennel, Olive and Capers
July 31, 2019
In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu…
Chicken, Carrot and Apricot Tagine Recipe
July 14, 2020
Here’s a recipe for chicken, carrot and apricot tagine that will take you straight to Morocco via France. Sweet, savoury, and quick to prepare. This beautiful tagine conjures up images of spice-filled Marrakesh. No need to go to North Africa, though, to enjoy this deliciously sweet and savoury dish. You find tasty tagines on menus …
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!…
No Comment