3 to 4 chicken breast halves (boneless, skin removed)
Salt (to taste)
Black pepper (freshly ground, to taste)
1/2 to 3/4 cup mayonnaise
1 teaspoon parsley (chopped, fresh)
2 teaspoons chives (chopped, fresh)
1 teaspoon dill (chopped, fresh or about 1/4 teaspoons dried dill weed)
1 1/2 teaspoons oregano or basil (chopped, fresh or about 1/2 teaspoon dried)
3 teaspoons fresh lemon juice
Steps to Make It
Gather the ingredients.
Line a baking pan with nonstick foil or spray foil with nonstick cooking spray. Preheat the oven to 400 F/200 C/Gas 6.
Arrange the chicken breasts on the baking pan and sprinkle with salt and freshly ground black pepper. Bake for about 15 minutes.
Turn and continue baking for 15 to 20 minutes longer, or until chicken is thoroughly cooked but not overcooked. The minimum safe temperature for chicken is 165 F/73.9 C.
Remove the chicken from the oven and let it cool. When the chicken is cool enough to handle, dice, or chop it into small pieces.
Combine 1/2 cup of mayonnaise with the herbs and lemon juice. Mix the mayonnaise mixture with the chopped chicken and add more mayonnaise, as needed, to taste. Stir in salt and pepper, to taste.
Serve the chicken salad in sandwiches or on lettuce or mixed greens with avocado slices or sliced fresh tomatoes. Add chips or French fries for a satisfying lunch or easy light supper. Enjoy!