Chicken Mayo Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2–3/4-inch thickness for quick, even cooking.

In a small bowl, whisk together 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 3 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika (if using). This is the marinade.

Place chicken in a shallow dish or resealable bag and pour marinade over. Turn to coat evenly. Marinate at room temperature 15 minutes or refrigerate up to 2 hours. Remove from fridge 10 minutes before cooking.

Cook chicken (pan or grill)

Heat a skillet or grill over medium-high heat. Add a light drizzle (about 1 tsp) of oil to the pan if using a skillet. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5–7 minutes.

Once rested, dice or shred the chicken into bite-sized pieces (about 1/2-inch). Measure yield: should be about 2 to 2 1/2 cups cooked chicken for the recipe.

In a medium mixing bowl, combine 1 cup mayonnaise, 1 tsp Dijon mustard and 1 tsp lemon zest. Whisk until smooth.

Stir in the thinly sliced green onions, 1 tbs finely diced celery, 1 tbs chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning with additional salt, pepper or lemon juice if desired.

Add the diced or shredded cooked chicken to the mayo mixture. Gently fold until chicken is evenly coated. Refrigerate 15–30 minutes to allow flavors to meld, or serve immediately if short on time.

If using bread, lightly toast or butter the slices or rolls. Place a lettuce leaf on the bottom slice, spoon 1/2 cup to 3/4 cup of the chicken mayo onto each sandwich (depending on appetite), top with tomato slices and the other bread slice.

Alternatively, serve the chicken mayo over a bed of greens, stuffed into croissants, or scooped with crackers. Store leftovers in an airtight container in the refrigerator for up to 3 days.