Classic Chicken Salad

Name: Classic Chicken Salad
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts of similar size, trimmed of excess fat; 6 cups (1400 ml) cold water, enough to cover the chicken by about 1 inch (2.5 cm); 2 tsp (12 g) kosher salt; 1 tsp (3 g) whole black peppercorns; 1 leaf (1 g) dried bay leaf; ¾ cup (170 g) mayonnaise, full-fat, good quality; 2 tbsp (30 ml) fresh lemon juice, from about 1 medium lemon; 1 tsp (5 g) Dijon mustard; 1 cup (120 g) celery ribs, about 2 large ribs, cut into ¼-inch (6 mm) dice; ¼ cup (40 g) red onion, very finely diced (about ⅛ inch / 3 mm); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; ½ tsp (3 g) kosher salt, plus more to taste; ¼ tsp (½ g) freshly ground black pepper, plus more to taste

From the MyKitchenBank Kitchen

Gently poached chicken breast stays tender and juicy, then gets folded into a creamy, lemony mayonnaise dressing with crunchy celery, sharp red onion and fresh parsley. Perfect for sandwiches, crackers or piled on greens.

Prep: 20 min
Cook: 27 min
Wait: 1 hr 20 min
Total: 2 hr 7 min
Makes: About 5 cups (6 sandwich-sized servings)

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Ingredients

6 servings

For poaching the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts of similar size, trimmed of excess fat
6 cups (1400 ml) cold water, enough to cover the chicken by about 1 inch (2.5 cm)
2 tsp (12 g) kosher salt
1 tsp (3 g) whole black peppercorns
1 leaf (1 g) dried bay leaf
For the salad
¾ cup (170 g) mayonnaise, full-fat, good quality
2 tbsp (30 ml) fresh lemon juice, from about 1 medium lemon
1 tsp (5 g) Dijon mustard
1 cup (120 g) celery ribs, about 2 large ribs, cut into ¼-inch (6 mm) dice
¼ cup (40 g) red onion, very finely diced (about ⅛ inch / 3 mm)
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
½ tsp (3 g) kosher salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste

Equipment (8)

Large saucepan or 4-quart (3.8 L) pot with lid
Instant-read thermometer
Cutting board and chef's knife
Large mixing bowl (3-quart / 3 L)
Small bowl for the dressing
Rubber spatula
Measuring cups and spoons
Airtight container (at least 6 cups / 1.4 L)

Steps

Before you start

Plan on about 2 hours start to finish: roughly 45 minutes of cooking and prep, plus cooling and chilling.
Use chicken breasts of similar size (8 to 10 oz / 225 to 285 g each) so they cook at the same rate. Pound very thick ones to an even thickness or halve them horizontally.
Have an instant-read thermometer ready. It is the only reliable way to avoid dry or undercooked chicken.
Chicken must be fully cooled before it meets the mayonnaise, or the dressing turns oily and the salad is unsafe to keep.

1
Set up the poaching pot
- Place the chicken breasts in a single layer in a 4-quart (3.8 L) pot.
- Add the cold water so the chicken is covered by about 1 inch (2.5 cm), then add the poaching salt, peppercorns and bay leaf.
- Starting in cold water heats the meat gradually, which keeps it tender.
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Ready when: Chicken is fully submerged in one layer.
Tip: If the breasts overlap, use a wider pot so they cook evenly.
2
Bring to a bare simmer
- Set the pot over medium-high heat, uncovered, and bring the water to a bare simmer, with only a few small bubbles rising now and then.
- This takes about 10 to 12 minutes.
- Skim off any gray foam.
- Do not let it reach a rolling boil.
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Ready when: Small bubbles break the surface occasionally and steam rises, but the water is not churning.
Tip: Hard boiling makes poached chicken tough and stringy.
3
Poach off the heat
- Cover the pot with the lid and turn off the heat (move the pot off the burner if it is electric).
- Let the chicken sit in the hot liquid for 15 to 18 minutes.
- Check the thickest part of a breast with an instant-read thermometer.
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Ready when: Thermometer reads 165°F (74°C) in the thickest part and the juices run clear. The meat is white throughout.
Tip: If it reads under 165°F (74°C), cover and return to low heat for 3 to 5 minutes, then re-check.
4
Cool the chicken
- Transfer the chicken to a plate or cutting board and let it cool for 20 minutes, until it is no longer steaming and is just warm.
- Discard the poaching liquid, or strain and save it as light chicken broth.
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Ready when: Chicken feels barely warm to the touch.
Tip: To cool faster, cut the breasts in half or slice them before resting.
5
Prep the vegetables
- While the chicken cools, cut the celery into ¼-inch (6 mm) dice, finely dice the red onion and chop the parsley.
- Juice the lemon.
- Put the celery, onion and parsley in a large mixing bowl.
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Ready when: Celery and onion are in small, even pieces.
Tip: Dice the onion very fine so it flavors the salad without overpowering any bite. Rinse it under cold water for 30 seconds and pat dry for a milder flavor.
6
Make the dressing
- In a small bowl, whisk the mayonnaise, lemon juice, Dijon mustard, finish salt and pepper until smooth.
- Taste it.
- It should be creamy, tangy and slightly over-seasoned, since the chicken will mellow it.
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Ready when: Dressing is smooth, pale and evenly mixed with no streaks of mustard.
7
Shred or dice the chicken
- Cut the cooled chicken into ½-inch (1.3 cm) cubes for a classic chunky texture, or pull it into bite-sized shreds with two forks.
- Blot any surface moisture with a paper towel.
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Ready when: Pieces are uniform, about ½ inch (1.3 cm), and the meat is moist but not wet.
Tip: Make sure the chicken is cool before mixing, or the mayonnaise will turn oily.
8
Fold it together
- Add the chicken to the bowl with the celery, onion and parsley.
- Pour the dressing over the top and fold gently with a rubber spatula until everything is evenly coated, about 1 minute.
- Taste and add a pinch more salt, pepper or a squeeze of lemon if needed.
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Ready when: Every piece of chicken is lightly coated and the salad holds together when scooped.
Tip: Fold rather than stir hard, so the chicken doesn't break down into mush.
9
Chill before serving
- Cover the bowl or transfer the salad to an airtight container and refrigerate for at least 1 hour, so the flavors meld and the salad firms up.
- Stir once, taste again and adjust the seasoning before serving.
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Ready when: Salad is thoroughly cold (below 40°F / 4°C) and creamy, not soupy.
Tip: Chilled salad often tastes a little blander, so re-season before serving.

Good to know

Tips

Never boil the chicken. A bare simmer followed by resting in the hot liquid gives the juiciest meat.
Pat the cooled chicken dry before mixing so the dressing stays creamy and doesn't turn watery.
Add extras after the base is made: ½ cup halved red grapes, ¼ cup toasted chopped pecans or 1 tsp fresh tarragon all work well.
For the best sandwiches, serve on toasted bread with lettuce, or spoon into lettuce cups for a lighter lunch.

Make ahead

Poach and shred the chicken up to 2 days ahead and refrigerate it in an airtight container. Or make the whole salad up to 1 day ahead; stir and re-season before serving.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Do not leave it at room temperature for more than 2 hours (1 hour if above 90°F / 32°C). Not recommended for freezing, since the mayonnaise separates and the celery turns watery. Serve cold; no reheating needed.

Substitutions

mayonnaise → Half mayonnaise, half plain full-fat Greek yogurt. Lighter and tangier; use ⅓ cup (75 g) of each and add a pinch more salt.
red onion → Thinly sliced scallions (green onions). Use about ¼ cup (25 g) for a milder onion flavor.
fresh lemon juice → White wine vinegar or apple cider vinegar. Use 1 tablespoon (15 ml) for a similar tang.
boneless, skinless chicken breasts → Boneless, skinless chicken thighs. Poach for the same total time, until 175°F (80°C) for the most tender texture, and expect a richer flavor.