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Debates will rage till the end of time about what should have the privilege of being included in chicken salad—everyone's got their own preferred mix-ins for the lunch favorite. For me, good chicken salad is ALL about the technique, and less about the actual ingredients. My recipe expertly combines well-seasoned chicken, a rich mayo dressing, plenty of fresh celery, and a touch of acid. It's then chilled until cold, giving the flavors time to meld and saturate the chicken, resulting in a refreshing, creamy, and super-satisfying healthy snack or meal. Make it as-is for a classic, reliable version, or use it as a jumping off point to create your own perfect chicken salad.
What People Are Saying:
“I wanted to try a different chicken salad recipe when I came across this dish. I REALLY love this version. I made a small batch this time around but will make a larger amount next time! - Dink6
"I make a big batch of this quite often for lunches. It’s absolutely delicious." - Klamb
You’ll start by poaching your chicken breasts breasts by combining them in a pot with broth and salt, then bringing everything to a boil. You’ll be aiming for an internal temperature of 165°, which should take about 10 minutes. Use your meat thermometer if you’ve got one! Once your chicken is cooked through, set it aside and allow it to cool and rest for a few minutes.
Meanwhile, make your dressing by combining your yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a bowl and mixing until relatively smooth. You might be tempted to throw your crunchy mix-ins here too, but I found that it all mixes together better if you make the dressing first, then add the chicken to coat, and then add your mix-ins.
Once your chicken is cool, cut it into as uniform of cubes as you can manage, then add it to your dressing and stir everything together. Add whatever mix-ins you like, and stir to combine. Taste for seasonings (I usually have to add a good amount of salt here).
You can eat this right away, on its own or on a sandwich, but I usually like to get it into the fridge for a bit before enjoying to let the flavors meld together more. You do you!
Full list of ingredients and directions can be found in the recipe above.
What To Serve With Chicken Salad
Chicken salad is an ideal make-ahead recipe because it gets better as it sits. Make it a day or two ahead of time, then store in an airtight container in the fridge until ready to serve. If you have any leftovers, store them in an airtight container in the fridge for around 3 days, and enjoy epic lunch sandwiches (and salads!) for days.
boneless, skinless chicken breasts (3 to 4)
low-sodium chicken broth or water
seasoned salt (such as Lawry’s) or kosher salt, divided
full-fat Greek yogurt
mayonnaise
finely chopped fresh parsley
plus 1 1/2 tsp. finely chopped fresh dill
grainy or smooth Dijon mustard
finely grated lemon zest
fresh lemon juice
celery ribs, finely chopped
small red onion, finely chopped
finely chopped dill pickles (from about 2 spears)
freshly ground black pepper
Let me know how it went in the comments below.