Best Chicken Salad

Best Chicken Salad

The secret to this chicken salad recipe isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.

Ingredients

  • About 4 pounds bone-in

    skin-on chicken breasts

  • 2 scallions

    cut into thirds

  • 1/4 teaspoon black peppercorns
  • 1 lemon

    halved

  • 2/3 cup mayonnaise

    preferably Hellmann’s, Best Foods or <a href="https://cooking.nytimes.com/recipes/12459-mayonnaise">homemade</a>

  • 1/4 cup sour cream or crème fraîche
    more to taste
  • 1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles

    optional

  • 2 or 3 pale green celery ribs

    cut into medium dice, 1/4-inch

  • 1/2 cup minced onion or finely sliced scallion

    optional

  • 1/2 cup walnut or pecan halves

    broken into bite-size pieces

  • 3 tablespoons chopped fresh tarragon

    parsley, or chives, plus extra for garnish

  • Salt and ground black pepper
    to taste

Directions

  1. 1

    Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don’t put the chicken in yet. Boil some extra water in a teakettle.

  2. 2

    Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)

  3. 3

    Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)

  4. 4

    In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.

  5. 5

    Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Best Chicken Salad

Best Chicken Salad

4.0(5.0k)

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Ratings & Reviews

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Based on 5,024 ratings

cooking.nytimes.com
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About this Recipe

Tired of dry, uninspired chicken salad? This Best Chicken Salad recipe delivers on its promise, offering a truly exceptional experience that elevates a classic to new heights. You're about to discover the secret to a chicken salad so tender and flavorful, you'll swear off all others.

Why This Recipe Works

The brilliance of this recipe lies in its unique approach to preparing the chicken. Borrowing a technique from chef Barbara Tropp’s “China Moon” cookbook, we use a foolproof method for poaching bone-in chicken breasts. This method ensures the chicken achieves a remarkably plush texture, preventing the dry, stringy results often found in other recipes. As an added bonus, the bones and skin infuse the cooking liquid, leaving you with several pints of delicious chicken stock.

What to Expect

Prepare for a chicken salad that’s creamy, satisfying, and bursting with fresh flavors. The chicken itself is incredibly tender and succulent, providing the perfect base. This richness is beautifully balanced by the bright tang of sour cream and the aromatic freshness of tarragon. You'll also appreciate the pleasant crunch from diced celery and toasted nuts, creating a delightful textural contrast that makes every bite interesting. It’s a dish that feels both comforting and refined.

Customization & Variations

This recipe is wonderfully flexible to suit your taste and pantry. Experiment with different fresh herbs; while tarragon is classic, parsley or chives are also excellent choices. For extra richness, you can opt for crème fraîche instead of sour cream. If you don't have walnuts or pecans on hand, feel free to omit them or substitute with another favorite nut. A touch of Dijon mustard or pickle brine can be added for an extra layer of zesty flavor, or skip it if you prefer.

Serving & Context

This Best Chicken Salad is ideal for a variety of occasions. It shines nestled between slices of dark rye or sourdough bread for an elegant sandwich. Alternatively, serve it scooped onto a crisp lettuce-lined plate, accompanied by vibrant sliced radishes, juicy tomatoes, an assortment of crackers, or fresh grapes for a refreshing meal.

Frequently Asked Questions