Sesame Seed Chicken Salad

This is one recipe I like to make in large quantities for the weekend. It stores well and the family always has a healthy option - it’s a win, win!

Serves: 4


  • 3 organic or pasture-raised boneless, skinless chicken breasts (about 2 pounds)
  • Zest and juice of 1 lemon
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt (optional)
  • 1 tablespoon Dijon mustard
  • 1 stalk celery, chopped
  • 1/2 cup pecans, almonds, or walnuts, chopped and toasted
  • 1/4 cup chopped fresh chives
  • 1 1/2 tablespoons sesame seeds
  • 1/2 cup dried apricots, chopped (optional)


  1. Brine chicken if desired (optional): Make brining liquid by dissolving 1/4 cup salt into 1 quart of water. Place chicken breasts in brine for 15–30 minutes. 
  2. Remove from brine and pat dry. Discard brine.
  3. Cover chicken with cold water in a deep skillet or medium-size pot and add 1 teaspoon salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken and let cool.
  4. Place lemon zest and juice into a large bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, sesame seeds, ½ teaspoon salt, and pepper to taste. Add the apricots, if using.
  5. Dice the chicken into small pieces and toss in with the dressing.
  6. Serve with salad.
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Dr. Anna Cabeca

Dr. Anna Cabeca

Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix, and Keto-Green 16 and MenuPause.

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