Sandwich: Stuff it between sandwich bread with layers of lettuce, spinach, or tomato slices.But to turn it into a meal, here’s a few ideas. Sometimes I find myself eating this chicken salad by the spoonful straight out of the bowl – because it’s that good. Swap the mayo for greek yogurt or do half and half. If green onions aren’t your thing, you can swap them for finely diced red onions. You can omit the grapes and add diced apples, dried cranberries or dried cherries. Want to see how I make this recipe, step-by-step? Watch the video below!Īside from the ingredients listed, you have a few options to play with when it comes to texture and flavor. This also helps all the flavors meld together for the tastiest salad. So let the mixture chill in the fridge before serving. Season with a bit of salt and pepper – and you’re done!Ĭhicken salad is best served when it’s cold. Mix: Add all the ingredients to a large bowl and mix everything together until it’s well combined.Then quarter the grapes, dice the celery, parsley and tarragon, and slice the green onion. Slice and Dice: First, dice up your chicken breasts into small 1/2-inch pieces.Let them cool completely to room temperature. Toast: Lightly toast 1/2 cup of almonds in a pan on the stove.Now that you have beautifully tender chicken breasts, it’s time to assemble the salad. Just make sure you have about four cups of diced or shredded chicken. While I prefer poached chicken, almost any chicken works in this recipe. This is key as you need cold chicken in this recipe.Ĭan you use baked chicken or store-bought rotisserie chicken? Of course. This will allow the chicken juices to redistribute.
Let the chicken rest for a minute or two after you’ve removed it from the pot.If its internal temperature reads 160-165 degrees Fahrenheit, turn the heat off. Check to see the doneness of your chicken.Remember, patience is key for this low and slow process! Let the chicken simmer for about 10 minutes.Then, reduce the heat back to low and cover the pan. Slowly bring the water to a gentle simmer.Season the water with a bit of salt to give it some flavor. Place your chicken breasts into a wide pot or pan, so that they’re not overlapped or crowded.To nail this every time, follow the simple steps below. If done correctly, poaching can yield one of the most tender pieces of chicken you’ve ever had. It also means you don’t have to turn your oven on if it’s a hot sunny day outside. I love to use poached chicken in this recipe as it’s easy, healthy, and flavorful. Salt and Pepper – Always season to your personal preference.Lemon Juice – For that bright freshness.Tarragon – The best secret ingredient! You’ll be amazed at how much flavor just a little bit of tarragon adds to the salad.Parsley – One of the best herbs for adding to salads, just chop up a few tablespoons.Toasted Almonds – Toast your sliced almonds to bring out that nutty flavor.Green Onion – Green onions add that savory flavor without being too pungent, which is perfect.Celery – I love my chicken salads to have that crisp celery crunch.Red Grapes – You could use red or green seedless grapes, I just love the contrasting color of red grapes.Dijon Mustard – Just a little Dijon mustard adds great depth of flavor and a little spice.And it’s easy to make mayonnaise at home! Mayonnaise – The best creamy binder to mix all the ingredients together.Chicken Breasts – I poach boneless skinless chicken breasts, but you could also use leftover rotisserie chicken.While the ingredients are simple, it’s how their unique flavors meld together that’s key. So hit the market, grab your salad ingredients, and follow along with me in the video below. Trust me, everybody will be coming back for seconds on this one. Tarragon pairs beautifully with the chicken and gives it that wow factor. And the best part? It keeps cooking to a minimum, making it the perfect throw-together meal.īut if you want to make the ultimate chicken salad, it’s really all about the herbs. You get hints of Dijon mustard, juicy grapes, and crispy celery with every bite. It’s creamy, filling, and filled with fresh and bright flavors. When I think of chicken salad, I think of summer’s own version of comfort food. It’s easy, healthy, bright, flavorful, and will make any summer meal a breeze. Diced chicken is tossed with creamy textures and dotted with crisp celery, green onion, and fresh grapes.īut my version has a little something extra to make it the ultimate chicken salad recipe. Chicken salad is undoubtedly a classic recipe.
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