How to Master Chicken Salad Preparation

Proper Poaching Technique

Gentle heat application ensuring perfectly tender chicken. This foundational method prevents tough, dry protein and infuses the meat with aromatics for depth of flavor rather than producing bland, rubbery chicken.

Dressing Balance

Precise proportioning of creamy, tangy, and aromatic elements. This careful calibration creates a cohesive binding agent that enhances rather than overwhelms the chicken while providing proper moisture and mouthfeel.

Textural Integration

Strategic cutting methods and gentle folding preserving distinct component integrity. This technique ensures each bite contains complementary textures rather than creating a homogenous mixture with indistinguishable ingredients.

Temperature Management

Controlled chilling allowing for flavor development without compromising food safety. This often-overlooked step transforms the dish from simply assembled ingredients to a cohesive composition with properly developed flavor complexity.

Baking Tips

For the most flavorful chicken, use bone-in, skin-on chicken breasts for poaching, then remove skin and bones after cooking

Keep the poaching liquid at a bare simmer - vigorous boiling will toughen the meat and create stringy texture

Cook chicken just until it reaches 165°F and no further to ensure it remains moist and tender

Hand-chop ingredients rather than using a food processor to maintain distinct textures and prevent over-processing

Toast nuts in a dry skillet over medium heat for 5-7 minutes until fragrant to enhance their flavor and crunch

For a lighter version, replace some or all of the mayonnaise with additional Greek yogurt

Allow the finished chicken salad to chill for at least 30 minutes before serving to let flavors meld

Make a day ahead for even better flavor development - just give it a gentle stir before serving

Reserve extra poaching liquid for moistening the salad if it seems dry after chilling

Dice all add-ins to a similar size for consistent texture and proper distribution throughout the salad

Pat the chicken dry with paper towels after shredding to prevent excess moisture from diluting the dressing

Add a pinch of cayenne pepper for subtle heat that complements the creamy, sweet elements

For meal prep, keep garnishes and toppings separate until serving to maintain optimal textures

Classic Chicken Salad

Name: Classic Chicken Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: For the Poached Chicken:; 1½ pounds boneless, skinless chicken breasts; 4 cups chicken broth, low sodium; 1 bay leaf; 3 sprigs fresh thyme; 1 teaspoon kosher salt; 1 teaspoon whole black peppercorns; 1 small onion, quartered; 1 stalk celery, roughly chopped; 2 cloves garlic, smashed; For the Salad:; ⅓ cup mayonnaise (high-quality); 2 tablespoons plain Greek yogurt; 1 tablespoon Dijon mustard; 2 teaspoons fresh lemon juice; ½ teaspoon lemon zest; ¾ cup celery, finely diced (about 3 stalks); ⅓ cup red onion, finely diced; ½ cup red seedless grapes, halved; ¼ cup toasted sliced almonds or walnuts; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh tarragon, chopped (optional); ½ teaspoon kosher salt, or to taste; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon celery seed (optional); For Serving (Optional):; Butter lettuce leaves; Toasted croissants or artisanal bread; Sliced avocado

This Classic Chicken Salad transforms tender poached chicken into a versatile dish balancing creamy mayonnaise with crisp celery, sweet grapes, and crunchy nuts. Requiring proper chicken preparation and careful ingredient proportioning, this medium-difficulty recipe rewards attention to seasoning balance and textural contrast. The harmonious blend of protein, fruits, and aromatics creates an elegant dish perfect for lunch gatherings, picnics, or light dinners, delivering a refreshing yet satisfying meal that elevates humble ingredients through thoughtful preparation and assembly.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Poached Chicken:

1½ pounds boneless, skinless chicken breasts

4 cups chicken broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 teaspoon kosher salt

1 teaspoon whole black peppercorns

1 small onion, quartered

1 stalk celery, roughly chopped

2 cloves garlic, smashed

For the Salad:

⅓ cup mayonnaise (high-quality)

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

2 teaspoons fresh lemon juice

½ teaspoon lemon zest

¾ cup celery, finely diced (about 3 stalks)

⅓ cup red onion, finely diced

½ cup red seedless grapes, halved

¼ cup toasted sliced almonds or walnuts

2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped (optional)

½ teaspoon kosher salt, or to taste

¼ teaspoon freshly ground black pepper

⅛ teaspoon celery seed (optional)

For Serving (Optional):

Butter lettuce leaves

Toasted croissants or artisanal bread

Sliced avocado

Sliced tomatoes

Cucumber slices

Additional fresh herbs for garnish

Instructions

In a large pot, combine chicken broth, bay leaf, thyme sprigs, salt, peppercorns, quartered onion, celery pieces, and smashed garlic cloves. Bring to a gentle simmer over medium heat.

Carefully add chicken breasts to the simmering liquid, ensuring they're fully submerged. If necessary, add enough water to cover completely.

Reduce heat to maintain a very gentle simmer - the liquid should barely bubble. Cook for about 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

Remove chicken from the poaching liquid and allow to cool on a plate for 15 minutes. Reserve ½ cup of the poaching liquid and strain out solids.

Once chicken is cool enough to handle, use two forks to shred it into bite-sized pieces, or chop it into ½-inch cubes depending on your texture preference.

In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest until smooth and well combined.

Add 2 tablespoons of the reserved poaching liquid to the dressing and whisk to incorporate. This adds flavor and helps achieve the perfect consistency.

Add the shredded or cubed chicken to the bowl with the dressing and fold gently to coat all pieces evenly.

Add the diced celery, red onion, halved grapes, toasted nuts, and fresh herbs to the chicken mixture. Fold everything together gently but thoroughly.

Season with salt, pepper, and celery seed (if using). Taste and adjust seasoning as needed.

Cover the chicken salad and refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill for 2 hours before serving.

Before serving, taste again and adjust seasoning if necessary. The flavors will have developed during chilling, and you may need a touch more salt or lemon juice.

Serve on a bed of butter lettuce leaves, between slices of toasted bread, stuffed in a croissant, or in hollowed tomatoes for an elegant presentation.

Garnish with additional fresh herbs, a light sprinkle of paprika, or a few extra toasted nuts for visual appeal and textural contrast.

Classic Chicken Salad

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Chicken Salad Preparation

Classic Chicken Salad

Ingredients

Instructions