Chicken Salad

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (84)

RECIPE
COMMENTS & REVIEWS(84)

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
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
recipe Chicken Salad
janis hammond, IN 10-02-2009
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good recipe for left-over chicken
Rated: 3 stars out of 5

i just eyeballed all the ingredients and it was very tasty
recipe Chicken Salad
Jim Garden Grove, CA 09-23-2009
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Salt!!
Rated: 3 stars out of 5

Recipe was good but 2 tsp salt is WAY too much. Always taste before finish salting.
recipe Chicken Salad
Lori Fallon, NV 09-21-2009
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fresh herbs
Rated: 5 stars out of 5

Nice classic recipe. I always use dill in my tuna salad, so this is a natural for us. I also use sea salt, and if you can... find those "tubes" of herbs in the produce section by the fresh herbs, I used the dill in that form and it substitutes VERY well. Read more