Classic Chicken Salad

Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken.

  • DISH TYPE
    Salad
  • COURSE
    Salad
  • SERVINGS
    4
  • OCCASIONS
    Spring

Ingredients

  • 3 cups low sodium (chicken broth)
  • 1 1/2 pounds boneless skinless chicken breast halves
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 celery stalks (chopped)

Cooking Directions

  • 1
    Bring the chicken broth to a boil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and simmer, turning occasionally, until a thermometer inserted into the thickest portion registers 160F. Transfer chicken to a cutting board and cool 10 minutes.
  • 2
    Combine the mayonnaise, chives, tarragon, lemon juice, lemon zest, salt and pepper in a bowl.
  • 3
    Cut cooled chicken into 1/2 inch pieces and transfer to a bowl. Stir in the mayonnaise mixture and celery; mix well.

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