Description
This Best Chicken Salad is the ultimate blend of creamy, tangy, and crunchy goodness. Perfect as a sandwich filler, salad topper, or a delightful snack, it’s an easy-to-make recipe that’s both classic and customizable. With tender chicken and vibrant mix-ins, it’s a crowd-pleaser you’ll keep coming back to!
Ingredients
Base Ingredients:
- 2–3 medium chicken breasts (about 1.5 lbs)
- 3–4 cups chicken broth
- 1 tsp seasoned salt
Dressing Ingredients:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp parsley (chopped)
- 1 tbsp dill (chopped)
Mix-Ins (Optional):
- ½ cup celery (diced)
- 2 tbsp red onion (chopped)
- ¼ cup dill pickles (chopped)
- ¼ cup toasted almonds
- ½ cup grapes (halved)
Instructions
- Poach the Chicken:
- Place chicken breasts in a pot and cover with chicken broth. Add seasoned salt.
- Bring to a boil, then reduce to simmer. Cook until internal temperature reaches 165°F (~10–12 minutes).
- Let the chicken rest for 5 minutes before dicing into cubes.
- Make the Dressing:
- Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon zest, lemon juice, parsley, and dill in a bowl.
- Adjust seasoning to taste.
- Combine Ingredients:
- Mix diced chicken with dressing until evenly coated.
- Fold in desired mix-ins like celery, red onion, pickles, or almonds.
- Chill and Serve:
- Refrigerate for at least 30 minutes for flavors to meld.
- Serve chilled as a sandwich filler, salad topper, or snack.
Notes
- To save time, use shredded rotisserie chicken.
- Customize mix-ins to suit your taste preferences.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American