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.
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.
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 9Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/1)
The Pantry (0/2)
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
For tender, juicy chicken, roast thighs instead of breasts. They have more fat and flavor.
Cook and shred chicken a day ahead. Store in the fridge, then mix with dressing just before serving.
Serve on toasted croissants or in lettuce cups for a lighter option. A side of potato chips is classic.
The Method
POACH
Prep aheadPlace chicken breasts (900 g) in a large pot and cover with cold water. Bring to a gentle simmer over medium heat.
Chicken is submerged in cold water.
SIMMER
Prep aheadSimmer gently for 15 minutes, or until chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
Chicken is cooked through and reaches 165°F (74°C).
COOL
Prep aheadRemove chicken from pot and let cool slightly. Shred or dice into bite-sized pieces.
Chicken is cool enough to handle and has been shredded or diced.
COMBINE
In a large bowl, combine shredded chicken, celery (2 stalks), mayonnaise (1 cup), parsley, dill, lemon juice (1 tbsp), Dijon mustard (1 tsp), salt (½ tsp), and pepper.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
All ingredients are in the large mixing bowl.
MIX
Mix well until all ingredients are evenly distributed and coated in mayonnaise (1 cup).
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Ingredients are evenly mixed and coated in mayonnaise.
CHILL
Cover and chill in the refrigerator for at least 15 minutes to allow flavors to meld.
Chicken salad is covered and chilling in the refrigerator.
SERVE
Serve chilled on croissants, bread, lettuce wraps, or crackers. Enjoy!
Chicken salad is served.
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