Classic Chicken Salad
Classic Chicken Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
388
This summer, keep your guests coming back for more with a simple and refreshing chicken salad recipe! With just simple ingredients, you can make an easy cold, creamy dish or use it as a filling in sandwiches.
Top them off with some crunchy vegetables such as cucumbers & tomatoes—this is one lunch that won't disappoint any palate out there!
AuthorKitchen Science
Ingredients
1 lb. boneless, skinless chicken breasts cut into 2½-inch chunks (or 2 to 3 cups of cooked chicken meat)
2 Celery ribs, chopped
½ Red bell pepper, seeded and sliced
4-6 Green olives, pitted and minced
¼ cup Red onion, chopped
½ to 1 Apple, peeled and diced
⅓ Iceberg lettuce head, cut and chopped
5 tbsp. Mayonnaise
1 tbsp. Plum preserves or other delicious fruit preserves (or a lesser amount of honey)
2 tsp. lemon juice, freshly squeezed
For the Salad:
For the Dressing:
Directions
Bring 2 quarts of well-salted water (1 tablespoon salt) to a boil in a pot. Return the water to a simmer and add the chicken breast (cut into large bits). Allow the chicken breast to sit for 15 minutes (or longer) while preparing the rest of the ingredients.
In a large mixing bowl, make the chicken salad dressing. Combine the mayonnaise, preserves, and lemon juice in a mixing bowl. Check for a good balance of sweetness and acidity. Salad dressing should be neither too sweet nor too acidic.
- Add more preserves or lemon juice as needed to get the desired balance. Season with salt and pepper to taste.
- Combine the celery, bell pepper, olives, red onion, and apple in a mixing bowl.
- Dice the chicken and combine it with the dressing and vegetables.
- Take the chicken out of the poaching liquid and dice it. (Alternatively, if you're using previously cooked chicken, dice it.) Combine it with the dressing and the vegetables.
- Fold in the sliced and chopped iceberg lettuce when ready to serve.