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Classic Chicken Salad


Classic Chicken Salad Recipe

There are many varieties of chicken salad, but there’s something to be said for the classic version: tender cubes of moist chicken lightly bound with mayonnaise and freshened up with celery and aromatic flavors.

For juicy and tender chicken, add the chicken to a pot of water, heated the water to 170 degrees, then let the chicken finish cooking through gently off heat. Salting the water helps to season the chicken throughout.

While the chicken cools, mixe up a classic dressing with mayonnaise, lemon juice, mustard, celery, shallot, and fresh parsley or tarragon for a quintessential chicken salad. To ensure that the chicken cooks through, start with cold water in step 1 and don’t use breasts that weigh more than 8 ounces or are thicker than 1 inch. Serve over mixed salad greens or in a sandwich.

Dissolve 1 tablespoon salt in 3 cups cold water in medium saucepan. Submerge chicken in water. Heat saucepan over medium heat until water registers 170 degrees. Off heat, cover saucepan and let sit until chicken registers 165 degrees, 15 to 17 minutes.

Transfer chicken to paper towel-lined plate and refrigerate until cool, about 30 minutes. Pat chilled chicken dry with paper towels and cut into ½-inch pieces.

Whisk mayonnaise, lemon juice, and mustard together in medium bowl. Add cut chicken, celery, shallot, and parsley and toss to combine. Season with salt and pepper to taste and serve.

Classic Chicken Salad Recipe Ingredients

Salt and pepper
2 (6- to a-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise teaspoon lemon juice
½ teaspoon Dijon mustard celery rib, minced
small shallot, minced
tablespoon minced fresh parsley or tarragon

How to Serve Classic Chicken Salad

Chicken salad is a very versatile dish. My favorite way to enjoy it is as a sandwich on a bun. Though cheap “bread-aisle” buns will work fine, getting brioche buns from the bakery can really elevate this dish. Alternatively, serving chicken salad on crackers or simply naked in a bowl are perfectly suitable options as well.

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