Chicken Salad

Chicken Salad

Tender poached chicken folded into a creamy, tangy dressing with crisp celery and onion.

Total 1 hr 15 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Eggs

This classic chicken salad combines shredded chicken with mayonnaise, celery, and a touch of mustard for a creamy, satisfying texture. It works well scooped onto bread for sandwiches, piled on greens, or eaten straight from the bowl as a light lunch. A quick poach keeps the chicken moist and easy to shred.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 3 cups chicken broth
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Place the chicken breasts in a saucepan and pour in the chicken broth, adding water if needed to fully submerge the chicken.

  2. Bring to a gentle boil over medium-high heat, then reduce to a simmer, cover, and cook until the chicken reaches 165°F internally.

  3. Remove the chicken from the liquid and let it rest on a cutting board until cool enough to handle.

  4. Shred or dice the chicken into bite-sized pieces using two forks or a knife.

  5. In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

  6. Add the shredded chicken, celery, red onion, and parsley to the bowl and fold together until evenly coated.

  7. Cover and refrigerate until chilled and flavors meld.

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★ 3.5 (1)

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    Chicken Salad

    This classic chicken salad combines shredded chicken with mayonnaise, celery, and a touch of mustard for a creamy, satisfying texture. It works well scooped onto bread for sandwiches, piled on greens, or eaten straight from the bowl as a light lunch. A quick poach keeps the chicken moist and easy to shred.

    1 hr 15 min 4 servings 410 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts
    • 3 cups chicken broth
    • 3/4 cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lemon juice
    • 2 stalks celery, finely diced
    • 1/4 cup red onion, finely diced
    • 1/4 cup fresh parsley, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Place the chicken breasts in a saucepan and pour in the chicken broth, adding water if needed to fully submerge the chicken.

    2. 2

      Bring to a gentle boil over medium-high heat, then reduce to a simmer, cover, and cook until the chicken reaches 165°F internally.

    3. 3

      Remove the chicken from the liquid and let it rest on a cutting board until cool enough to handle.

    4. 4

      Shred or dice the chicken into bite-sized pieces using two forks or a knife.

    5. 5

      In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

    6. 6

      Add the shredded chicken, celery, red onion, and parsley to the bowl and fold together until evenly coated.

    7. 7

      Cover and refrigerate until chilled and flavors meld.