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Chicken Salad
Classic, creamy, perfect for sandwiches
retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Cover chicken with salted water. Bring to boil, reduce to simmer. Cook until 160°F, .
- Cool , then shred or chop.
- Whisk mayo, lemon juice, mustard.
- Add chicken, celery, parsley, shallot. Toss.
- Season with salt and pepper. Chill .
- Serve on bread, in lettuce cups, or with crackers.
Notes
- Poaching keeps chicken moist.
- Shredded has better texture than cubed.
Adapted from America's Test Kitchen