| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 cups diced poached chicken, recipe follows
- 1 stalk celery, cut into 1/4-inch dice
- 2 tablespoons shallot, cut into 1/4-inch dice
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped parsley
- Sliced chives, for garnish
- 10 sprigs parsley
- 2 sprigs thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds bone-in, skin-on chicken breast halves, fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium store bought
Instructions
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. 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 | 1134 |
| Total Fat | 80 g |
| Saturated Fat | 17 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 80 g |
| Cholesterol | 250 mg |
| Sodium | 1856 mg |
Reviews
Can you do two batches of chicken without changing the broth?
Do not add 1tbsp salt, not sure if it’s a mess up or maybe some people like it super salty but after ruining my chicken salad not once but twice, I omitted the salt and only added it at the end to taste along with black pepper. The poaching the chicken is key, and this recipe is one of my favorites once I got the seasonings right
Does this recipe really call for 1 tablespoon of kosher salt? (And others have really made this and not found it to be an absolute salt bomb?) I even backed off that amount a little bit because it sounded like too much, but still… Wow.
This was very good the only changes I made was to use Herman’s mayonnaise and used grainy mustard and 2 tablespoons minced red onion..
I recently hosted neighbors for brunch and prepared this recipe for chicken salad, as written, the day before. The only addition I made was to top the salad with toasted slivered almonds when I served it. Every guest raved that it really was “the best chicken salad” they had ever had! I have to agree. I think poaching the chicken breasts makes the salad. The meat is perfectly cooked and incredibly tender and flavorful. While it certainly is a time saver to use a store-bought rotisserie chicken, I encourage everyone to take the time to make the recipe as stated. You won’t regret it. This recipe is joining my “go-to” recipe library for sure! Really good.
I am not sure what is so special about this chicken salad. i had to add cranberries to it to give it some balance.
Followed dressing recipe and used rotisserie chicken. This is amaaaaaazing! Better than Whole Foods or any other prepared chicken salad I’ve ever had. My super picky daughter went back for seconds and has asked I keep this in the fridge for school lunches. She and my husband — who think they don’t like shallots — did not detect anything amiss.
Free styled on preparing the chicken breast and only had spicy brown mustard, but using everything else, this was definitely the best chicken salad I’ve ever had.
Took me a while, but it is flavorful and the cook mode was awesome!
My new favorite.