Chicken Salad Recipe
This Classic Chicken Salad Recipe is made with juicy diced 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
For the Poached 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 return to a simmer. Cook, uncovered, for 1-2 minutes. Remove from heat and immediately cover with a lid. Allow the chicken to cook (poach) for 15-20 minutes, or until internal temperature registers 160°F as read with a digital meat thermometer.
Remove the chicken from the pot and set aside. Allow it to rest for at least 5 minutes before shredding or chopping into small pieces. Allow chicken to cool completely before mixing with mayonnaise and mustard.
For the Chicken Salad
Add the cooked, fully cooled, and chopped or shredded chicken to a large bowl. Add the celery, mayonnaise, brown mustard, lemon juice (optional), green onions, salt, and pepper. Gently mix until thoroughly combined. Add additional mayonnaise, if needed, and salt and pepper, to taste.
Serve immediately or cover the bowl with plastic wrap and transfer it to the refrigerator. Cool for 1-2 hours or overnight.
- Learn more about How to Poach Chicken.
- Save time and pre-cook your chicken or use rotisserie chicken instead. You will need about 3 cups of cooked chicken.
- Keep leftovers stored in an airtight container and in the refrigerator. Best if used within 3-4 days. Freezing is not recommended.
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