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Ultimate Chicken Salad Recipe

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4.3 from 26 reviews

This Ultimate Chicken Salad Recipe is a refreshing and satisfying dish featuring tender poached chicken tossed with crisp celery, juicy red grapes, crunchy almonds, and fresh herbs, all brought together with a creamy mayonnaise and Dijon mustard dressing. Perfect for a light lunch or picnic, this easy-to-make salad offers a delightful balance of flavors and textures.

Ingredients

Chicken

  • 2 pounds boneless skinless chicken breasts
  • kosher salt (to taste)
  • water (enough to cover chicken)
  • optional aromatics (optional, such as bay leaves or garlic)

Salad

  • 1 cup red grapes, quartered
  • 2 celery ribs, diced
  • 3 green onions, sliced (green and white parts)
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ cup sliced raw almonds
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped tarragon
  • 1 lemon, juiced (about 3 tablespoons)
  • freshly ground black pepper (to taste)

Instructions

  1. 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 such as bay leaves or garlic to infuse flavor. This gentle poaching method ensures tender and juicy chicken.
  2. Simmer the Chicken: Heat the pot over medium until it reaches a gentle simmer. Then lower the heat to low, cover the pan, and let the chicken simmer gently for 8 to 12 minutes, or until the internal temperature reaches between 160°F and 165°F. Remove the chicken and allow it to rest for a few minutes. Once cooled, chill it in the refrigerator to firm up for easier dicing.
  3. Dice the Chicken: Transfer the chilled chicken to a cutting board and dice it into ½-inch pieces. This size allows the flavors to blend nicely while providing pleasant texture in each bite.
  4. Prepare the Salad Mixture: In a large bowl, combine the diced chicken, quartered red grapes, diced celery, sliced green onions, mayonnaise, Dijon mustard, sliced almonds, chopped parsley, chopped tarragon, and freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste.
  5. Mix and Chill: Stir all ingredients together until well combined. Cover the bowl and refrigerate the chicken salad until you are ready to serve, allowing the flavors to meld nicely.
  6. Serve: Transfer the chilled chicken salad to a serving bowl. Garnish with additional fresh herbs if desired and enjoy as a refreshing meal or sandwich filling.

Notes

  • Poaching the chicken gently ensures it stays moist and tender—avoid boiling vigorously.
  • Chilling the chicken before dicing helps achieve neat, even pieces and prevents shredding.
  • Feel free to substitute mayonnaise with Greek yogurt for a lighter version.
  • Add chopped apples or dried cranberries for a sweet twist.
  • This chicken salad keeps well for up to 3 days refrigerated in an airtight container.

Find it online: https://justsosavory.com/ultimate-chicken-salad-recipe/