Chicken Salad Recipe
The BEST Chicken Salad Recipe! Made with juicy poached chicken breast, crunchy celery, and a simple mix of creamy mayonnaise and spicy brown mustard. Perfect for summer BBQs, wedding showers, or birthday parties, enjoy this creamy chicken salad recipe sandwiched between a buttery croissant or scooped onto your favorite crackers and pita bread.
Servings: 4 servings
Poach your chicken
Fill a pot with water. Make sure your pot is large enough to hold your chicken breasts and enough water to completely cover by at least 2-inches. Bring just to a boil over high heat.
Add the chicken breasts and any optional herbs or seasonings such as thyme, parsley, bay leaves, black peppercorns, etc. Return to a simmer and cook, uncovered, for 1-2 minutes. Remove from heat and immediately cover with a lid. Allow chicken to rest (or poach) for 15-20 minutes, or until internal temperature registers 160°F as read with a digital meat thermometer.
Remove chicken from the pot and set aside. Allow it to rest for at least 5 minutes before slicing, shredding, or chopping. Allow chicken to cool completely before mixing with mayonnaise and mustard.
For the chicken salad
Add the cooked and cooled chopped or shredded chicken to a large mixing bowl. Add the celery, mayonnaise, brown mustard, green onions, salt, and pepper. Gently mix until thoroughly combined.
Cover with plastic wrap and transfer to the refrigerator to cool for 1-2 hours or overnight.
Serve with crackers, sliced pita, sandwiched between a sliced butter croissant or sandwich roll.
Click here to learn more about How to Poach Chicken.
- Save time and pre-cook your chicken or use rotessirie chicken instead.
Calories: 260kcal | Carbohydrates: 1g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 551mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg