Description
A timeless American favorite, this Classic Chicken Salad combines tender chicken, crisp vegetables, and a creamy dressing for an irresistible dish.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (or rotisserie chicken)
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 3/4 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried herbs (thyme or tarragon)
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh parsley, chopped
- 2 hard-boiled eggs, chopped (optional)
- 1/3 cup toasted pecans or walnuts, chopped (optional)
- 1/4 cup dried cranberries (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Chicken: In a large pot, cover chicken with water, add bay leaf, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes. Cool and shred the chicken.
- Create the Dressing Base: In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, and dried herbs.
- Combine Vegetables and Add-ins: Add diced celery, minced red onion, fresh parsley, and optional ingredients to the dressing.
- Fold in the Chicken: Add cooled, shredded chicken to the salad mixture and fold gently to combine.
- Season and Chill: Adjust seasoning as needed, cover with plastic wrap and refrigerate for at least 30 minutes.
Notes
Store in the refrigerator for up to 3 days. For a quicker version, use rotisserie chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 130mg