Ultimate Chicken Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
524 kcal
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Course
Main Course, Salad
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Cuisine
American
Ultimate Chicken Salad Recipe
Description
The recipe starts by poaching boneless skinless chicken breasts gently in salted water until juicy and cooked through, then chilling them for easier dicing. The diced chicken is combined with raw sliced almonds for crunch, quartered red grapes for sweetness, diced celery and green onions for crispness, and finely chopped parsley and tarragon for fresh herbal notes.
A dressing made of mayonnaise, Dijon mustard, and lemon juice coats the salad, lending creaminess with a bright tang. Seasoning with salt and black pepper adjusts to taste. The mixture blends varied textures and flavors delivering richness balanced by fresh vegetables and fruit.
This chicken salad is best chilled before serving to allow the flavors to meld. It can be served on bread for sandwiches or over a bed of salad greens for a lighter option.
Ingredients
- 2 pounds chicken breast boneless skinless
- ½ cup almonds sliced, raw
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup red grape quartered
- 2 celery diced, ribs
- 3 green onions sliced, green and white parts
- 2 tablespoon parsley finely chopped
- 1 tablespoon tarragon finely chopped
- 1 lemon juiced (about 3 tablespoons)
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
To Poach the Chicken
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8 to 12 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
Chicken Salad Recipe
- Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces. Add it to a large mixing bowl.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to the mixing bowl along with the almonds, mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 112mg | 37% |
| Sodium | 454mg | 19% |
| Potassium | 782mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 15mg | 17% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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