Classic Chicken Salad Easy Healthy (Print-Friendly Version)
Creamy, fresh chicken salad with tender meat, crisp vegetables, and aromatic herbs, perfect for any lunch or snack.
# What You'll Need:
→ Main Ingredients
01 -
500 g boneless, skinless chicken breast
02 -
650 ml low-sodium chicken broth
→ Dressing
03 -
120 g mayonnaise
04 -
2 tablespoons fresh chives, finely chopped
05 -
1 tablespoon fresh tarragon, finely chopped
06 -
2 teaspoons lemon juice, freshly squeezed
07 -
1 teaspoon lemon zest, finely grated
08 -
0.5 teaspoon sea salt
09 -
0.25 teaspoon freshly ground black pepper
→ Add-ins
10 -
2 celery stalks, finely diced
# How to Make It:
01 -
Place chicken breasts in a saucepan, pour in chicken broth, and bring to a gentle simmer over medium heat. Reduce to low and poach for 15-18 minutes until chicken is cooked through. Remove and let cool completely.
02 -
Once cooled, shred or chop the chicken into bite-sized pieces and set aside.
03 -
In a large mixing bowl, combine mayonnaise, chives, tarragon, lemon juice, lemon zest, sea salt, and black pepper. Whisk well to create a homogenous dressing.
04 -
Add shredded chicken and finely diced celery to the bowl. Gently fold together until chicken and vegetables are evenly coated with the dressing.
05 -
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled; enjoy as a sandwich filling, atop greens, or with crackers.
# Additional Tips:
01 -
Poaching the chicken in broth adds moisture and flavor, ensuring a juicy and tender result.
02 -
For a lighter version, substitute part of the mayonnaise with Greek yogurt.
03 -
This preparation keeps well refrigerated in an airtight container for up to four days.