Description
Creamy, fresh, and satisfying, this Ultimate Chicken Salad combines tender chicken with juicy grapes, crisp celery, toasted almonds, fresh herbs, lemon, Dijon mustard, and a creamy dressing. It is perfect for sandwiches, lettuce wraps, meal prep, or serving over fresh greens.
Ingredients
2 pounds boneless, skinless chicken breasts
1 cup red or green seedless grapes, quartered
2 celery ribs, diced
3 green onions, white and green parts sliced
1 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup sliced raw almonds, toasted
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
Juice of 1 lemon, about 3 tablespoons
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Place the chicken breasts in a wide pot without overlapping them. Cover with about 1 inch of cold water, season the water with salt, and add optional aromatics if desired.
2. Bring the water to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 8 to 12 minutes, until the chicken reaches an internal temperature of 160 to 165°F. Remove the chicken, let it rest briefly, then refrigerate until completely chilled.
3. Lightly toast the sliced almonds in a small pan until fragrant and pale golden. Remove them from the pan and let them cool.
4. Cut the chilled chicken into roughly 1/2-inch pieces and place it in a large bowl.
5. Add the grapes, celery, green onions, mayonnaise, Dijon mustard, cooled almonds, parsley, tarragon, and lemon juice. Season with kosher salt and freshly ground black pepper, then gently combine.
6. Cover and refrigerate before serving. Chill for at least 30 minutes when possible so the flavors can combine. Serve cold with additional fresh herbs if desired.
Notes
Keep the salad refrigerated and do not leave it at room temperature for more than 2 hours.
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Freezing is not recommended because the mayonnaise-based dressing can separate and become watery after thawing.
Poached chicken produces tender, juicy meat, but you can substitute leftover rotisserie chicken or other cooked boneless, skinless chicken.
You can replace almonds with pecans or walnuts.
You can replace grapes with diced apples, dried cranberries, or dried cherries.
Finely diced red onion can replace green onion.
You can replace mayonnaise with Greek yogurt or a 50/50 mixture of mayonnaise and Greek yogurt.
If fresh tarragon is unavailable, use fresh chervil, basil, or dill. You can also use about 1 teaspoon dried tarragon.
For the best texture and flavor, serve the chicken salad chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken Recipes
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 524
- Sugar: 6 g
- Sodium: 454 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 112 mg