How to Prepare Chicken Salad | Chicken Salad Recipe | Recipe Iseasy Kitchen

Level: Simple
Serves: 4
Nutrition Facts Per Portion
Portion Size: 1 of 4
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: 1870 mg

Total Preparation Time: 30 min
Hands-on Time: 30 min

Ingredients

4 cups cooked chicken, diced (poached chicken recipe below)
1 celery stalk, diced into 1/4-inch cubes
4 scallions, cleaned and thinly cut, or 1/4 cup sweet onion, diced
1 1/2 teaspoons finely chopped fresh tarragon or dill weed
2 tablespoons minced parsley
1 cup mayonnaise, homemade or store-bought
2 teaspoons strained, freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper, to taste

Poached Chicken for Salads

Makes: 4 cups chicken cubes, serves 4 to 6

10 sprigs parsley
2 sprigs thyme, fresh
1 small onion, cut in half
1 small carrot, cut in half
1 celery stalk, halved
3 pounds bone-in, skin-on chicken breast halves, trimmed of fat
5 to 6 cups chicken broth, either homemade or low-sodium store-bought

Instructions

In a large bowl, combine the chicken, celery, scallions (or onion), dill (or tarragon), and parsley.
In a separate bowl, blend the mayonnaise, lemon juice, Dijon, salt, and black pepper as desired. Pour this dressing over the chicken and toss gently until everything is coated. Chill until ready to serve.

Poached Chicken Instructions

Place the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Add enough broth to cover the ingredients. Heat until just boiling, then reduce heat to the lowest setting. Cover and gently poach the chicken until firm and opaque, around 20 minutes. Remove from the heat, lift the lid, and let the chicken cool in the broth for half an hour.
Move the chicken to a cutting surface and set aside the broth. Take the meat off the bones, discard skin and bones, and chop the chicken into rough one-inch chunks.
Strain and chill the broth for up to 3 days or freeze for later recipes. Remove fat from the surface before using.