Chicken Salad Recipe

Prepare chicken

Place chicken breasts in a medium saucepan or deep skillet and add 2 cups water or low-sodium chicken broth, 1 bay leaf (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low, cover, and poach the chicken until internal temperature reaches 74°C (165°F) and meat is opaque throughout, about 12–15 minutes depending on thickness. Check with a meat thermometer at the thickest part.

Remove chicken to a cutting board and let rest 5 minutes, saving the poaching liquid if you want to thin the dressing later. Shred or dice the chicken into bite-sized pieces.

While chicken rests, rinse and spin or pat dry the mixed salad greens. Thinly slice celery, halve grapes, dice the apple, and thinly slice green onions. If using nuts, toast them in a dry skillet over medium heat, stirring, until fragrant (2–3 minutes). Let cool.

In a large mixing bowl, combine shredded/diced chicken, celery, grapes, apple, green onions and toasted nuts (if using). Season lightly with 1 tsp salt and 1/2 tsp black pepper, then toss gently to combine.

Add the dressing (see Dressing section) to the bowl and fold until ingredients are evenly coated. Taste and adjust seasoning: add a little more salt, pepper, lemon juice, or a spoonful of poaching liquid to loosen, if needed.

To serve, arrange the mixed greens on plates or a platter and mound the dressed chicken salad on top, or toss the greens with a small portion of dressing and then top with chicken salad.

In a small bowl or jar, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, 1 tsp apple cider vinegar, and 1 tbs honey until smooth.

Slowly whisk in 1 tbs olive oil to emulsify. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, honey for sweetness, or a splash of reserved poaching liquid (or water/broth) to thin the dressing to your preferred consistency.

If you used poaching liquid and reserved it, cool it before adding to the dressing. Start with 1–2 teaspoons and add gradually to avoid making the dressing too thin.