Description
This Ultimate Chicken Salad Recipe combines tender poached chicken with crisp celery, sweet grapes, crunchy almonds, and fresh herbs, all brought together with a lemony mayonnaise and Dijon mustard dressing. Perfect for a light lunch or a picnic, this flavorful salad is easy to prepare, nutritious, and refreshing.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- Kosher salt, to taste
- Water, enough to cover chicken
Salad
- 1 cup red grapes, quartered
- 2 celery ribs, diced
- 3 green onions (both green and white parts), sliced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup sliced raw almonds
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped tarragon
- Juice of 1 lemon (about 3 tablespoons)
- Freshly ground black pepper, to taste
Instructions
- Poach the chicken: Place the chicken breasts in a wide pot or pan and cover them with cold water by about an inch. Season the water with kosher salt and optionally add aromatics if desired.
- Simmer gently: Heat over medium until the water reaches a gentle simmer, then reduce heat to low, cover, and let simmer for 8 to 12 minutes, or until the chicken’s internal temperature reaches 160°F to 165°F. Remove chicken from water and let it rest for a few minutes before chilling in the refrigerator.
- Dice the chicken: Once cooled, transfer the chicken to a cutting board and dice into ½-inch pieces. Place diced chicken into a large mixing bowl.
- Prepare the salad mix: Add quartered grapes, diced celery, sliced green onions, mayonnaise, Dijon mustard, sliced almonds, chopped parsley, chopped tarragon, and lemon juice to the bowl with chicken.
- Season and combine: Season the mixture with kosher salt and freshly ground black pepper to taste. Stir everything together until well combined.
- Chill and serve: Cover the salad and chill it in the refrigerator until ready to serve. When serving, transfer to a bowl and garnish with additional fresh herbs if desired.
Notes
- For extra flavor, add aromatics like garlic, bay leaves, or peppercorns when poaching the chicken.
- The salad can be stored covered in the refrigerator for up to 3 days.
- Serve the chicken salad on its own, in sandwiches, or over greens for a hearty meal.
- Adjust mayonnaise quantity to preference for creaminess.
- If preferred, substitute mayonnaise with Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
