Chicken Salad

Total Time:
30 min
30 min

4 servings

  • 4 cups diced poached chicken, recipe follows
  • 1 stalk celery, cut into 1/4-inch dice
  • 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
  • 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
  • 2 tablespoons finely chopped parsley
  • 1 cup prepared or homemade mayonnaise
  • 2 teaspoons strained freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 10 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 small onion, halved
  • 1 small carrot, halved
  • 1 stalk celery, halved
  • 3 pounds chicken breasts halves, on the bone and fat trimmed
  • 5 to 6 cups chicken broth, homemade or low-sodium canned
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In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

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Pairs Well With

Rich, buttery white wine

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4.6 185
AWESOME!!!! Best Chicken salad. I served at a brunch and every guest asked for the recipe. The key is to poach the chicken as indicated. I was going to use an already cooked rotisserie chicken to save time and I am so glad I didn't. I then used the liquid as stock for a soup. Also yummy! So glad I found it. item not reviewed by moderator and published
Good salad. One thing: mayonnaise is so salty, it's a good idea to make it without salt, taste, and decide whether any is actually needed. Also, raisins are a good addition to this salad. I also agree that Ina Garten's way of roasting the bone-in, skin-on chicken gives lots more flavor for chicken in salad, as opposed to poached chicken. item not reviewed by moderator and published
I made it for the Hubby and he loved it. I did only use half of the recommended salt and it was still very tasty. item not reviewed by moderator and published
I added some diced jalapenos and chopped red onion, less salt definitely, sub out for some granulated garlic, much better!!! item not reviewed by moderator and published
I agtee too salty. Start small and add gradually. Otherwise delicious. item not reviewed by moderator and published
Very very good and easy to make. item not reviewed by moderator and published
This is very very good! The only issue I had was the mayo...1 cup is way too much. I only had about 3/4 of a cup and it was still too much. Other than that, its amazing! I also added about 1/2 of a cup of sliced green grapes. item not reviewed by moderator and published
I had two huge chicken breasts ( Arnold Schwartzenager ) which I baked Ina Garten style. Mixed chicken, two stalks celery, 1/2 sweet onion, 2 heaping Tbs ( real Tbs ) of Miracle Whip. 1 Tbs of sour cream, dijon mustard, a little salt to taste. Wow! I had this on whole wheat bread and it was really good. item not reviewed by moderator and published
This COULD have been great, but just like everyone else said...WAY TOO MUCH SALT! Yes, I was using kosher salt as suggested. Next time I will cut the salt in half. item not reviewed by moderator and published
Yummy! I thoroughly enjoyed this. The only change I made was adding a lil curry for extra flavor. item not reviewed by moderator and published

This recipe is featured in:

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