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Chicken Salad
Classic, creamy, perfect for sandwiches
Ingredients
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- 1½ lbs chicken breasts
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 celery ribs, chopped fine
- 2 tbsp fresh parsley
- 1 shallot, minced
- Salt and pepper
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.
America's Test Kitchen (ATK Lab-Tested)