Classic Chicken Salad Sandwich Filling with Celery and Mayo

Name: Classic Chicken Salad Sandwich Filling with Celery and Mayo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, similar thickness; 1 tsp (5 g) kosher salt; 6 whole (1 g) whole black peppercorns; 1 whole (1 g) bay leaf; 4 cups (950 ml) cold water, enough to cover the chicken by 1 inch; ¾ cup (170 g) mayonnaise; 2 tsp (10 g) Dijon mustard; 1 tbsp (15 ml) fresh lemon juice, from about ½ lemon; 3 medium stalks (150 g) celery stalks, trimmed and cut into ¼-inch dice (about 1 cup); ¼ cup (40 g) red onion, finely diced (¼ inch); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); ½ tsp (3 g) kosher salt, plus more to taste; ½ tsp (1 g) freshly ground black pepper, plus more to taste; 12 slices (400 g) sandwich bread, lightly toasted if desired

From the MyKitchenBank Kitchen

Gently poached chicken breast is shredded and folded with creamy mayonnaise, crunchy celery, sharp red onion and a little Dijon. It's chilled until the flavors meld, then piled onto bread for a classic sandwich.

Prep: 20 min
Cook: 20 min
Wait: 2 hr 30 min
Total: 3 hr 10 min
Makes: About 4 cups filling (enough for 6 sandwiches)

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Ingredients

6 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, similar thickness
1 tsp (5 g) kosher salt
6 whole (1 g) whole black peppercorns
1 whole (1 g) bay leaf
4 cups (950 ml) cold water, enough to cover the chicken by 1 inch
For the salad
¾ cup (170 g) mayonnaise
2 tsp (10 g) Dijon mustard
1 tbsp (15 ml) fresh lemon juice, from about ½ lemon
3 medium stalks (150 g) celery stalks, trimmed and cut into ¼-inch dice (about 1 cup)
¼ cup (40 g) red onion, finely diced (¼ inch)
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)
½ tsp (3 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
For serving
12 slices (400 g) sandwich bread, lightly toasted if desired

Equipment (7)

Medium saucepan or 3-quart (3 L) pot with lid
Instant-read thermometer
Cutting board and chef's knife
Large mixing bowl
Two forks (for shredding)
Rubber spatula
Airtight container

Steps

Before you start

Plan on about 3 hours total: the chicken must cool completely and the salad needs at least 1 hour to chill.
Use chicken breasts of similar thickness so they cook evenly; pound the thicker ones lightly if needed.
Never mix warm chicken with mayonnaise. Warm chicken can make the dressing greasy and is a food safety risk.
Dice the celery and onion small (¼ inch) so every bite is balanced.

1
Start the poaching liquid
- Place the chicken breasts in a single layer in a medium saucepan.
- Add the poaching salt, peppercorns, bay leaf and 4 cups (950 ml) cold water, so the chicken is covered by about 1 inch (2.5 cm).
- Starting with cold water helps the chicken cook evenly.
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Ready when: Water comes to a bare simmer with tiny bubbles at the edges of the pot
Tip: Don't let it reach a rolling boil; hard boiling makes chicken tough and stringy.
2
Poach gently
- When the water just begins to simmer, reduce the heat to low, cover, and cook for 14 to 18 minutes, keeping the water barely moving.
- Check the thickest part of a breast with an instant-read thermometer.
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Ready when: Thickest part reads 160°F (71°C); it will rise to 165°F (74°C) as it rests
Tip: Very large breasts may need up to 25 minutes, so rely on the thermometer, not the clock.
3
Rest in the liquid
- Turn off the heat and leave the covered chicken in the hot liquid for 10 minutes so it finishes cooking and stays juicy.
- Confirm it reads at least 165°F (74°C), then lift it onto a plate or cutting board and discard the liquid.
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Ready when: Juices run clear and the center is opaque white with no pink
4
Cool the chicken
- Let the chicken cool on the plate for about 15 minutes, until cool enough to handle.
- Then refrigerate it uncovered for 30 minutes until fully cold and no longer warm to the touch.
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Ready when: Chicken feels cold when you touch the center
Tip: Don't skip the chill; warm chicken will make the dressing oily and thin.
5
Prep the vegetables
- While the chicken cools, cut the celery into ¼-inch dice and finely dice the red onion.
- Chop the parsley, if using.
- Pat the celery dry with a paper towel so it doesn't water down the dressing.
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Ready when: Pieces are small and even, about ¼ inch
Tip: For milder onion, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
6
Mix the dressing
- In a large bowl, stir together the mayonnaise, Dijon mustard, lemon juice, ½ tsp salt and ½ tsp pepper until smooth and evenly pale.
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Ready when: No streaks of mustard remain
7
Shred the chicken
- Use two forks to pull the cold chicken into fine shreds, or chop it into ½-inch pieces if you prefer a chunkier filling.
- Pull against the grain of the meat for tender, bite-size strands.
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Ready when: Pieces are bite-size with no large chunks
8
Fold it together
- Add the shredded chicken, celery, onion and parsley to the dressing.
- Fold with a spatula until everything is evenly coated.
- Taste and add more salt, pepper or lemon juice as needed.
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Ready when: Chicken is evenly coated and the mixture holds together when scooped
Tip: Fold gently; stirring hard turns the chicken mushy.
9
Chill to blend
- Cover the bowl or transfer to an airtight container and refrigerate at least 1 hour (up to 24 hours) so the flavors meld and the filling firms up.
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Ready when: Salad is cold and holds its shape on a spoon
Tip: Re-taste after chilling; cold dulls seasoning, so add a pinch of salt if needed.
10
Build the sandwiches
- Lightly toast the bread if you like.
- Spread about ⅔ cup (about 130 g) of filling over 6 slices, top with the remaining 6 slices, and cut in half.
- Serve right away.
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Ready when: Filling reaches the edges without spilling out
Tip: For picnics, pack the filling and bread separately and assemble just before eating to prevent soggy bread.

Good to know

Tips

Poach at a bare simmer and rest the chicken in the hot liquid for the juiciest results.
Pat the celery dry and chill the chicken fully so the salad stays creamy rather than watery.
Add the mayonnaise gradually if you like a drier salad; start with ½ cup (115 g) and add more to taste.
Try adding ½ cup halved red grapes or 2 tbsp toasted chopped pecans for sweetness and crunch.

Make ahead

"The filling can be made up to 24 hours ahead and kept covered in the refrigerator. Poached chicken can also be cooked and refrigerated up to 2 days before mixing."

Storage & reheating

"Refrigerate the filling in an airtight container for up to 3 days. Do not leave at room temperature more than 2 hours (1 hour above 90°F/32°C). Freezing is not recommended because the mayonnaise separates and the celery turns watery. Serve cold; stir briefly before using."

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.
boneless, skinless chicken breasts → Shredded meat from a rotisserie chicken (about 3½ cups / 450 g). Skips the poaching steps; remove skin and cool or chill before mixing.
red onion → Thinly sliced scallions (green onions). Milder flavor; use ¼ cup (25 g).
fresh lemon juice → White wine vinegar or apple cider vinegar. Use 2 tsp for similar brightness.