Chicken Salad with Red Onion and Apple Cider Vinegar

Name: Chicken Salad with Red Onion and Apple Cider Vinegar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts; 6 cups (1420 ml) water; 1½ teaspoons (9 g) kosher salt; ¾ cup (180 ml) mayonnaise; 2 tablespoons (30 ml) apple cider vinegar; 1 tablespoon (15 ml) Dijon mustard; 2 stalks (100 g) celery stalks, finely diced (about 1/2 inch); ½ medium (85 g) red onion, thinly sliced or finely diced; to taste freshly ground black pepper; 1 tablespoon (3 g) fresh tarragon leaves (or fresh parsley), finely chopped (optional)

From the MyKitchenBank Kitchen

A bright, tangy chicken salad built on tender poached chicken, crisp celery, and sharp red onion, bound together with a light mayo dressing sharpened by apple cider vinegar and touched with Dijon mustard. The acidity balances the richness and makes this salad refreshing on its own or tucked into bread.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: About 3 cups, serving 4

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Steps

Before you start

Gather all ingredients before starting—mise en place prevents mistakes
Have a cutting board ready for vegetables and cooked chicken
If using store-bought rotisserie chicken, skip the poaching step and reduce total time to 20 minutes

1
Poach the chickenOven 165°F / 75°C
- Place water and 1½ teaspoons kosher salt in a 3-quart saucepan and bring to a bare simmer over medium-high heat.
- Add chicken breasts, reduce heat to medium-low, and maintain a gentle simmer (small, lazy bubbles) for 12–15 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer inserted horizontally into the center.
- Do not boil hard or the chicken will become stringy.
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Ready when: Internal temperature reads 165°F (74°C); meat is opaque throughout
Tip: A gentle simmer keeps the chicken tender; violent boiling makes it dry and tough.
2
Cool and shred chicken
- Remove chicken with a slotted spoon to a plate and let cool for 5 minutes.
- Once cool enough to handle, shred each breast into bite-sized pieces (roughly ½ to ¾ inch) using two forks or your hands, discarding any stray bits of skin or gristle.
- You should have about 3 cups of shredded chicken.
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Ready when: Chicken is cool enough to touch and easily shreds into consistent pieces
Tip: Cool the chicken just enough to handle—warm meat shreds more cleanly than cold.
3
Make the dressing
- In a medium mixing bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard until smooth and emulsified.
- The vinegar will thin the mayo slightly and add brightness.
- Taste and adjust with a pinch of salt and pepper.
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Ready when: Dressing is smooth, well-mixed, and no streaks of mayo remain
Tip: Whisking the vinegar into mayo slowly prevents the dressing from breaking or becoming grainy.
4
Prepare vegetables
- On a cutting board, finely dice the celery stalks into ¼- to ½-inch pieces (you should have about ½ cup).
- Thinly slice or finely dice the red onion into similarly sized pieces (about ⅓ cup).
- Set aside.
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Ready when: All vegetables are evenly cut and ready to add
Tip: Consistent sizes mean even distribution of flavor and texture throughout the salad.
5
Combine and season
- Add the shredded chicken, diced celery, and sliced red onion to the bowl with the dressing.
- Fold gently with a rubber spatula or wooden spoon until all pieces are evenly coated—do not overmix or the chicken will break apart further.
- Fold in the fresh tarragon if using.
- Taste and season with salt and a grind of black pepper.
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Ready when: All ingredients are evenly coated with dressing and flavors are balanced
Tip: Fold gently to keep the chicken in larger, more satisfying pieces.

Good to know

Tips

For a crunchier salad, add ¼ cup toasted walnuts, sliced almonds, or candied pecans just before serving so they don't soften.
Add diced apple (toss with a squeeze of lemon juice first to prevent browning) or dried cranberries for sweetness that balances the vinegar and onion.
Use rotisserie chicken from the store to cut hands-on time to under 15 minutes—shred 3 cups of meat and skip the poaching step entirely.
Serve on a bed of mixed greens, in a hollowed avocado half, tucked into a croissant, or on crackers and crudités.

Make ahead

Prepare through Step 5 up to 24 hours ahead; cover and refrigerate. The flavors meld and deepen slightly overnight. Stir gently before serving and add a squeeze of lemon juice if it seems dry after sitting.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Do not freeze (mayo-based salads separate when thawed). To reheat, serve chilled or at room temperature; add a spoonful of mayo if the salad has dried out.

Substitutions

mayonnaise → Greek yogurt (plain, non-fat or full-fat) or a 50/50 mix of mayo and Greek yogurt. Creates a lighter, tangier salad with less richness. Use the same volume.
apple cider vinegar → white wine vinegar or lemon juice. White wine vinegar is milder; lemon juice adds brightness. Both work well at the same volume.
fresh tarragon leaves (or fresh parsley) → fresh dill, chives, or parsley. Tarragon is traditional for chicken salad but any fresh herb lifts the flavor. Use the same amount.
red onion → sweet white onion or shallot. White onion is milder; shallot is sweeter. Both soften the raw onion bite slightly.