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Chicken Salad Recipe
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Ingredients
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Step by step
Method
4 steps
- 1
Poach 1½ pounds boneless chicken breasts in gently simmering salted water or broth for 12–16 minutes, until the thickest piece reaches 165°F. Transfer to a plate, rest 10 minutes, then chill until cool enough to cut.
- 2
Chop the chicken into bite-size pieces and place it in a bowl with ½ cup diced celery, ½ cup halved red grapes, and 2 tablespoons sliced scallions.
- 3
Whisk ½ cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Fold the dressing into the chicken until lightly coated; add another spoonful of mayonnaise only if it looks dry.
- 4
Cover and chill for at least 30 minutes so the mixture firms up. Taste again before serving in lettuce cups, on toasted bread, or with crackers.