The Best Chicken Salad

The Best Chicken Salad

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Ingredients

  • prepared or homemade mayonnaise
    1 c
  • strained freshly squeezed lemon juice
    2 tsp
  • dijon mustard
    1 tbsp
  • kosher salt and freshly ground black pepper
  • diced poached chicken

    recipe follows

    4 c
  • stalk celery

    cut into 1/4-inch dice

    1
  • shallot

    cut into 1/4-inch dice

    2 tbsp
  • finely chopped fresh dill
    2 tbsp
  • finely chopped parsley
    2 tbsp
  • sliced chives

    for garnish

  • parsley
    10 sprigs
  • thyme
    2 sprigs
  • onion

    halved

    1 small
  • carrot

    halved

    1 small
  • stalk celery

    halved

    1
  • bone-in

    skin-on chicken breast halves, fat trimmed

    3 lb
  • chicken broth

    homemade or low-sodium store bought

    5 c

Directions

  1. 1

    Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.

  2. 2

    Toss together the chicken, celery, shallot, dill and parsley in a large bowl.

  3. 3

    Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.

  4. 4

    Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.

  5. 5

    Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.

  6. 6

    Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

The Best Chicken Salad

The Best Chicken Salad

4.7(30)1134 cal

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Based on 30 ratings

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About this Recipe

Craving a chicken salad that transcends the ordinary? This recipe delivers exceptional tenderness and bright, herbaceous flavors, perfect for a light lunch or a hearty sandwich.

The secret to this standout chicken salad lies in gently poaching the chicken breasts in an aromatic broth. This technique ensures every morsel of chicken is incredibly tender and moist, making for a truly superior texture that sets it apart from dry, shredded chicken. The homemade dressing, with its balanced notes of lemon and Dijon, beautifully complements the succulent chicken.

Expect a symphony of textures and flavors in every bite. You'll savor the exceptionally tender chicken, perfectly contrasted by the crisp freshness of diced celery and shallots. The vibrant dill and parsley infuse the salad with a lively, aromatic quality, brightened further by fresh lemon juice. This naturally gluten-free dish is light yet satisfying, leaving you refreshed and content.

Feel free to customize this versatile chicken salad to your taste. While fresh dill and parsley are key, you can experiment with other soft herbs like tarragon or chives. For added crunch and sweetness, consider folding in a handful of diced apples or grapes—the recipe's description hints at fruit as a complementary ingredient. Don't have shallots? A finely minced red onion can offer a similar, though slightly stronger, bite.

Serve this elegant chicken salad on a bed of crisp lettuce with ripe sliced tomatoes for a refreshing meal, or nestle it into half an avocado for a simple, yet satisfying presentation. For a more indulgent option, it forms the perfect base for a killer chicken club sandwich, layered with crisp bacon and your favorite fixings.

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