Classic Chicken Salad
A great chicken salad is all about balance: creamy without being heavy, tangy without being sharp, and loaded with enough texture to keep every bite interesting. Poaching the chicken in seasoned water keeps it moist and lets you control the flavor from the ground up. This is the version you pile onto toasted sourdough or scoop over butter lettuce for lunch. From here, the variations write themselves — add curry powder and golden raisins for a curried take, or swap the mayo for Greek yogurt and add cucumber and dill for a tzatziki spin.
Lunch · High-protein, Quick • 20 min
Ingredients
- 2 large boneless, skinless chicken breasts (about 1¼ pounds)
- 1 bay leaf
- 1 teaspoon black peppercorns
- kosher salt, divided, plus more for poaching
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 celery stalks, finely diced
- 3 tablespoons red onion, finely diced
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh dill, chopped
- freshly ground black pepper
- sourdough bread, toasted, croissants, or butter lettuce cups, for serving
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Steps
- Place the chicken breasts in a medium saucepan and add enough cold water to cover by 1 inch. Add the bay leaf, peppercorns, and 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat — do not let it boil vigorously. Reduce the heat to low, cover, and simmer until the chicken is cooked through and registers 165°F at the thickest part, about 8–10 minutes.
- Transfer the chicken to a cutting board and let it rest until cool enough to handle, about 10 minutes. (Save the poaching liquid — it's a light chicken stock for another use.) Shred or dice the chicken into bite-sized pieces. You should have about 3 cups.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, ½ teaspoon kosher salt, and several grinds of black pepper until smooth.
- Add the shredded chicken, celery, red onion, parsley, and dill to the bowl. Fold everything together until the chicken is evenly coated and the vegetables are distributed throughout.
- Taste and adjust — add more salt, pepper, or lemon juice as needed. If the salad feels dry, add another tablespoon of mayonnaise. Cover and refrigerate for at least 15 minutes to let the flavors meld (30 minutes is better).
- Serve chilled or at room temperature on toasted sourdough, split croissants, or scooped into butter lettuce cups. Garnish with extra dill or parsley and a crack of black pepper.
Tips & Variations
Make Ahead
The chicken salad can be made up to 2 days ahead and refrigerated in an airtight container. The flavor improves after a few hours in the fridge. Stir well before serving — the dressing may settle. If it's thickened after chilling, loosen with a teaspoon of lemon juice or a splash of milk.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze — the mayonnaise-based dressing will separate and turn watery when thawed. If making sandwiches ahead, pack the chicken salad separately from the bread and assemble just before eating to avoid sogginess.
Substitutions
Rotisserie chicken is the fastest shortcut — shred the meat from one small chicken and skip the poaching step entirely. Leftover roasted or grilled chicken works beautifully. Greek yogurt can replace up to half the mayonnaise for a lighter version. Swap the dill for tarragon for a French bistro vibe, or use chives for a milder onion note. Add ⅓ cup halved red grapes or diced apple for sweetness and crunch.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
