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This classic chicken salad is creamy, crunchy, and packed with fresh herbs. Poaching the chicken ensures it's incredibly moist and tender, making it perfect for sand...

Chicken Salad — Classic Creamy

This classic chicken salad is creamy, crunchy, and packed with fresh herbs. Poaching the chicken ensures it's incredibly moist and tender, making it perfect for sandwiches or salads.

Total: 35 minActive: 20 minDifficulty: EasyYield: 8 servings
FusionChickenLunch

Key move

Poach the chicken gently to keep it moist and tender for the best texture.

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The Setup

  • Large Pot
  • Large Mixing Bowl
  • Instant-Read Thermometer

The Mise en Place

5 of 9

Your prep station before cooking begins

The Protein (0/3)

900 gchicken breasts(Boneless, skinless)
½ tspsalt(To taste)
¼ tspblack pepper(Freshly ground, to taste)

The Aromatics (0/1)

2 stalkscelery(Finely diced)

The Pantry (0/2)

1 cupmayonnaise(Full-fat)

Chicken is dry.

Do not overcook the chicken. Poach gently and check for doneness with a thermometer.

Chicken salad is too bland.

Add more salt, pepper, lemon juice, or Dijon mustard to taste.

Chef's Notes

Tip

For tender, juicy chicken, roast thighs instead of breasts. They have more fat and flavor.

Make Ahead

Cook and shred chicken a day ahead. Store in the fridge, then mix with dressing just before serving.

Serving

Serve on toasted croissants or in lettuce cups for a lighter option. A side of potato chips is classic.

The Method

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