Chicken Salad

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (87)

RECIPE
COMMENTS & REVIEWS(87)

Prep Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: --
Total:: 30 min

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Ingredients

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

Directions

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.

POACHED CHICKEN FOR SALADS
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

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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Comments & Reviews

recipe Chicken Salad
Leslie Mission, KS 02-05-2010
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Excellent recipe
Rated: 5 stars out of 5

I made this recipe for my sister's baby shower and everyone loved it. It's really fantastic.
recipe Chicken Salad
John Northlake, TX 01-31-2010
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Add a Kick
Rated: 5 stars out of 5

Terrific recipe!!!! Cut back a little on the salt, just a little to much. For some us who like a little "kick" in their... Chicken Salad, shake out about 6 drops of Tabasco Sauce to the mixture. Fantastic! Read more
recipe Chicken Salad
APRIL Canton, GA 12-06-2009
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Best Chicken Salad Recipe I've Ever Made
Rated: 5 stars out of 5

This was a terrific recipe! First we stuffed some tomatoes with it and had it for lunch. There was plenty leftover for... lunch the next day and we added mandarin oranges to it and had it on a small soft hoagie roll. This recipe is a keeper!Read more
recipe Chicken Salad
Laura Irvine, CA 11-15-2009
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Cut the Salt and Yum
Rated: 4 stars out of 5

Just cut the salt to 1 teaspoon and it's just right. I also used 1/2 c. mayo with 1/2 c. sour cream (instead of 1 c. mayo)... to nice effect.Read more
recipe Chicken Salad
Emily Gathirsburg, MD 11-02-2009
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The best!!
Rated: 5 stars out of 5

The meal is very balenced.
recipe Chicken Salad
fred bedrock, AL 10-14-2009
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too salty
Rated: 2 stars out of 5

i made this recipe exactly as written, used kosher salt as suggested, way too salty, if i had not listened to the suggested... serving amount it would of been great, ended up added more herbs, celery and carrots to cut the salt content.....could of been a good recipe!Read more