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Homemade Classic Chicken Salad is a timeless dish that delivers comfort and freshness all in one bowl. With its combination of juicy chicken, crunchy celery, aromatic herbs, and a creamy dressing brightened by lemon, this recipe adapts to so many occasions. I reach for this salad whether I’m packing school lunches, planning a sunny picnic, or just need a simple meal to use up leftover chicken.
I first made this classic chicken salad as a last-minute lunch when friends dropped by unexpectedly. Everyone raved about how fresh and flavorful it was and now it is a regular in my rotation.
Ingredients
- Chicken breast: pick boneless and skinless for easy shredding and mild flavor cooked until juicy but not tough
- Chicken broth: choose low sodium for control over seasoning and simmer the chicken for extra tenderness and richer taste
- Mayonnaise: creamy binder that holds the salad together use a good quality for the best texture
- Chives: fresh and mild with a slight onion note finely chop for even distribution
- Tarragon: subtly sweet and aromatic adds elegance use fresh if possible for vivid flavor
- Lemon juice and zest: both brighten the salad and keep it tasting clean and fresh always use freshly squeezed lemon and zest
- Sea salt: brings out all the flavors use just enough to enhance but not overpower
- Black pepper: adds gentle heat grind fresh for best results
- Celery: crisp texture and refreshing bite look for firm stalks that snap easily
Step by Step Instructions
- Poach the Chicken:
- Gently simmer chicken breasts in a saucepan with chicken broth on low heat for about eighteen minutes or until cooked through. Remove from broth then let cool completely before shredding or chopping into bite-sized pieces. Cooking slowly this way keeps the chicken incredibly moist.
- Mix the Dressing:
- In a large bowl whisk together mayonnaise chives tarragon lemon juice lemon zest sea salt and black pepper. Stir until totally smooth and each ingredient is evenly distributed. Take a moment to taste and adjust for your favorite balance of herbs and brightness.
- Combine with Chicken and Celery:
- Add the cooled shredded chicken and finely chopped celery into the bowl with the dressing. Gently fold everything together making sure every piece is generously coated without breaking up the chicken too much.
- Chill for Maximum Flavor:
- Cover the salad tightly and refrigerate for at least thirty minutes. This rest time is key for melding the flavors and elevating the overall taste. Serve the salad chilled as a sandwich filling over greens or with your favorite crackers.
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Tarragon quickly became my favorite herb in this salad because it adds such a gourmet touch with almost no effort. When I tasted it for the first time with warm poached chicken my family gathered around the kitchen counter and finished every last bite.
Storage Tips
Store chicken salad in an airtight container in the refrigerator for up to four days. Make sure not to leave it out at room temperature for more than two hours. You can portion it into individual containers for easier lunches or snacks during the week.
Ingredient Substitutions
If you are out of mayonnaise try using Greek yogurt or mashed avocado for a lighter version. Replace tarragon with fresh parsley dill or even a little basil if that is what you have on hand. Rotisserie chicken works perfectly if you need to save time or want a deeper flavor.
Serving Suggestions
Serve classic chicken salad as a sandwich on hearty whole grain bread or piled onto croissants for a treat. For a lighter meal spoon it onto a bed of crisp greens or scoop with sturdy crackers. I love pairing it with sliced apples or grapes on the side for a sweet contrast.
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Cultural and Historical Notes
Chicken salad became popular in American home kitchens in the late nineteenth century as a clever way to use up leftover roast or poached chicken. Since then it has evolved to include all kinds of mix-ins but the classic version remains beloved for its clean flavors and simplicity. The dish often shows up at picnics parties and Sunday brunch tables across many regions.
Common Recipe Questions
- → How long does chicken salad stay fresh?
Stored in an airtight container, it usually stays fresh in the refrigerator for 3 to 4 days.
- → Can mayonnaise-based chicken salad be frozen?
It is not recommended to freeze as the mayonnaise can separate and affect the texture upon thawing.
- → What are some alternatives to mayonnaise?
Greek yogurt, mashed avocado, or a light vinaigrette can provide creaminess and flavor with less fat.
- → What type of chicken is best?
Cooked, shredded chicken breast or rotisserie chicken offer a tender texture and mild flavor that works well.
- → How can I add flavor or variety?
Incorporate grapes, nuts, fresh herbs, Dijon mustard, or a splash of lemon juice for additional flavor and texture.