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45 min
|
easy
|
high-protein,
Mediterranean diet,
paleo-friendly
This classic chicken salad is creamy, crunchy, and full of simple flavor that feels instantly comforting.
It’s perfect for easy lunches, make-ahead meal prep, or a light dinner piled on toast, croissants, or lettuce wraps.
Poaching the chicken with garlic, bay leaf, and bouillon gives every bite extra juiciness and savory depth.
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Place the chicken breasts, salt, bouillon cube, black pepper, garlic clove, and bay leaf in a medium pot.
Add enough cold water to cover the chicken by about one inch.
Set the pot over medium heat and bring the water to a gentle simmer, not a rapid boil.
Partially cover and simmer until the chicken reaches 165°F in the thickest part, about 15 to 20 minutes.
Turn off the heat and let the chicken sit in the hot liquid for 5 to 10 minutes for extra tenderness.
Transfer the chicken to a plate or cutting board and cool until it is comfortable to handle.
Dice or shred the chicken into bite-size pieces, depending on the texture you prefer.
Finely dice the celery and red onion if they are not prepped yet, aiming for small, even pieces.
If you prefer a milder onion flavor, rinse the diced onion under cold water and pat it dry.
In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Stir in the diced celery and red onion until they are evenly coated in the dressing.
Add the chopped chicken to the bowl and fold it into the dressing until everything is well combined.
Taste and adjust the seasoning with a little more salt, pepper, or lemon juice, if needed.
Cover the bowl and refrigerate the chicken salad for at least one hour so the flavors can meld.
Serve chilled on sandwiches, with crackers, or over crisp lettuce leaves.
| Energy | 373 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 25 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This classic chicken salad is lovely tucked into buttery croissants, spooned over greens, or piled onto toasted sourdough.
For extra color and sweetness, fold in halved red grapes or diced apple right before serving.
You can also sprinkle toasted almonds or pecans on top for a nutty crunch that makes each bite feel special.
Post your review and pictures below! ⬇︎ Thanks for your review!
Debra Hunt, Denver, CO: Ive had better. The chicken salad was kinda bland and a little too mayo heavy for me. Not bad, but not awesome. Maybe I just made it wrong. probably not a repeater...
: Fair point, Debra. Try less mayo and a bit more Dijon, salt, and celery next time.
Janet: So fresh and creamy, and the poached chicken stayed super tender! Loved the little kick from the Dijon and lemon. Will definitely make again for easy lunches.
: Happy it hit the mark, Janet!
Teresa, Hudson: Poaching the chicken with the bouillon and bay leaf gave it a nice savory base, and the celery crunch really came through. That said, my salad turned a little watery because I mixed it while the chicken was still warm and the onions were super juicy, so the dressing got thin 😅. Next time I will cool everything completely and pat the veg dry before mixing. Flavor was solid once it chilled, but I ended up adding extra Dijon and lemon to wake it up 👍.
: Sounds like you nailed the flavor, Teresa!
Please post your feedback and pictures here. We’d love to hear from you!
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