| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 cups 1-inch diced poached chicken, see recipe below
- 1 rib celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, cut in half
- 1 small carrot, cut in half
- 1 stalk celery, trimmed and cut in half
- 3 pounds free-range chicken breasts halves, on the bone, trimmed
- 5 to 6 cups homemade or low-sodium chicken broth
Instructions
- In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- In a medium to large saucepan, place the parsley, thyme, onion, carrot, celery, and chicken breasts. Cover with the broth. Bring just to a boil, lower the heat to a gentle simmer and cover. Poach the chicken over very low heat for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool in the stock for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Remove the chicken from the bones and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 892 |
| Total Fat | 56 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 84 g |
| Cholesterol | 271 mg |
| Sodium | 1571 mg |
| Serving Size | 1 of 4 servings |
| Calories | 892 |
| Total Fat | 56 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 84 g |
| Cholesterol | 271 mg |
| Sodium | 1571 mg |
Reviews
I didn’t have fresh tarragon or dill but used dried dill. Having never made this recipe before I cannot compare it to the use of fresh herbs but it was quite delicious with the substitution.
This is delicious, kids loved it too.
Easiest and most delicious tasting chicken salad ever made.
I just twisted the recipie a tad.. and my husband LOVES it! Never knew it was his favorite.. Now I have to make it at least once a month lol..
This was a very easy recipe to make as I decided to skip the poaching of the chicken. Instead I cooked it on the stove without any seasoning. It was very tasty.
The recipie was great for a quick prep. I picked up a rotisserie from my local MEGAmart on my way home from work and it worked great in it. I didnt like the excess mayo in it. If i made it again i would only use a half a cup.
Very Easy…great for a hot night.
The recipe as is was WAY too salty! I was skeptical when reading over the ingredients since mayo is already salted.I only added 1 tsp. of the salt and it was still too much.After modifying it abit with sweet pickle relish and letting it sit overnight in the fridge it was better.I’ll probably make it again (my husband loves this type of chicken salad) only next time I’ll leave out the SALT altogether!!