Cooking from The Pantry

Herbs De Provence and Fig Balsamic Chicken Salad

Herbs De Provence and Fig Balsamic Chicken Salad


2 tablespoons from Olives & Grapes Black Mission Fig Balsamic Vinegar

2 teaspoons from Olives & Grapes Herbs de Provence flavored olive oil

1/4 cup plain Greek yogurt

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

1/4 teaspoon pepper

4 cups (about 2 pounds) cooked, chopped chicken breast (homemade seasoned baked, boiled, or rotisserie)

1/2 cup small diced Celery (Apple or Grapes can be used to substitute for Celery)

1/3 cup dried cranberries

1/4 cup chopped pecans


  1. Mixed together Fig Balsamic and Herbs de Provence olive oil.
  2. In a large bowl, whisk together the yogurt, onion powder, salt, and pepper. Slowly add the Balsamic and Olive mixture. Taste and adjust seasoning, if necessary.
  3. Make sure your chicken is completely cool. Chop it up and add it to the bowl. Gently fold in the celery, cranberries, and pecans.
  4. Eat with sliced croissants or on top of sliced tomato and lettuce.