There’s something inherently comforting about a well-made chicken salad. This chicken salad recipe elevates the classic with crisp vegetables, tender chicken, and the perfect. A balanced dressing that brings it all together with flavors and textures. Enjoy this delicious chicken salad recipe
Classic Chicken Salad: A Fresh Take on Timeless Comfort
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 3 celery stalks, finely diced
- 1/2 red onion , finely chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup sliced almonds, toasted
- 2 tablespoons fresh parsley, finely chopped
- 1 cup red grapes, halved (optional)
- For the Dressing:
- 3/4 cup high-quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preparing the Chicken: Begin by poaching the chicken breasts gently. Simmering water seasoned with salt, black peppercorns, and a bay leaf. Cook for 20-25 minutes until the internal temperature reaches 165°F (74°C). The gentle poaching ensures tender, juicy meat that's perfect for salad.
- Cooling and Shredding: Once cooked. Transfer the chicken to a cutting board and let it cool completely. This cooling period is crucial as it allows the meat to retain its moisture. When cool, shred or dice the chicken into bite-sized pieces. Ensuring consistent size for even distribution of flavors.
- Creating the Dressing: In a large bowl, whisk together the mayonnaise. Dijon mustard and lemon juice until smooth. The combination creates a creamy, tangy base that will bind all ingredients together. Season with salt, pepper, and garlic powder, adjusting to taste.
- Assembling the Salad: Fold the shredded chicken into the dressing. Ensuring each piece is well-coated. Add the crisp celery, sweet red onion, fresh dill, and parsley. The vegetables provide essential crunch, and fresh herbs add bright. Notes that elevate the entire dish.
- Final Touches: Gently fold in the toasted almonds and halved grapes (if using). The almonds add a wonderful nutty crunch. While the grapes provide bursts of sweetness that complement the savory elements perfectly.
Notes
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Frequently Asked Questions
Q: Can I make this ahead of time? A: Yes! This chicken salad improves after 24 hours. In the refrigerator as flavors develop. Store for up to 3 days. A: What’s the best way to serve this? A: Enjoy it on croissants, whole grain bread, wrapped in lettuce leaves, or atop a bed of mixed greens. A: Yes, you can use rotisserie chicken. A: Absolutely! Using a rotisserie chicken is a great time-saver. Simply remove the skin and shred the meat. A: How can I make this recipe lighter? A: Substitute half the mayonnaise. with Greek yogurt for a lighter version with added protein. Q: Is this recipe gluten-free? A: Yes, this recipe is naturally gluten-free. Just ensure your serving method (bread, crackers) aligns with dietary needs. Storage Tips: Store in an airtight container in the refrigerator. The salad will keep well for 3-4 days. Note that the almonds may soften over time. So consider adding them just before serving if making them far in advance.Pro Tips:
- Pat the chicken dry before shredding to prevent excess moisture in the salad.
- Finely dice the vegetables for the best texture.
- Season incrementally and taste as you go.
- If time allows, make extra for convenient lunches throughout the week.