Chicken Salad Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, slice them horizontally to make even-thickness cutlets (about 1/2 inch thick) so they cook evenly.

Place chicken breasts in a single layer in a medium saucepan or sauté pan. Add 3 cups water or low-sodium chicken broth, the bay leaf, peppercorns and 1 tsp kosher salt. The liquid should just cover the chicken; add a little more liquid if needed.

Bring the liquid to a gentle simmer over medium heat. Do not boil vigorously. Once simmering, reduce heat to low, cover, and poach gently until the chicken registers 160°F (71°C) in the thickest part, about 10–15 minutes depending on thickness.

Remove the pan from heat and let the chicken rest in the poaching liquid, covered, for 5 minutes (carryover will bring it to 165°F / 74°C). Transfer chicken to a cutting board and let cool completely (about 10–15 minutes) before shredding or dicing.

While the chicken cools, dice the celery into small pieces (about 1/4-inch), core and dice the apple, halve the grapes (or measure dried cranberries), finely mince the red onion, chop the toasted nuts, and chop the parsley.

If using raw nuts and you prefer more flavor: toast them in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3–5 minutes. Allow to cool before chopping.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon, 1 tbsp apple cider vinegar, 1 tsp honey, and 1 tsp lemon juice until smooth.

Season the dressing with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust: add up to another 1/2 tsp honey if you prefer sweeter, or another 1/2 tsp vinegar/lemon for more tang.

Once the chicken is cool enough to handle, shred or dice it into bite-sized pieces (about 1/2-inch).

In a large bowl combine the shredded chicken, diced celery, apple, grapes, red onion, chopped nuts and parsley.

Pour the dressing over the chicken mixture and gently fold until everything is evenly coated. Start with about 3/4 of the dressing, mix, then add more to reach desired creaminess.

Taste and adjust seasoning — add a pinch more salt or a grind of black pepper if needed. Chill in the refrigerator for at least 30 minutes to let flavors meld, or serve immediately if desired.

Serve the chicken salad over mixed greens, on butter lettuce leaves, or spoon into croissants or between baguette slices for sandwiches. Garnish with an extra sprinkle of chopped nuts or parsley if desired.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. If stored longer the texture of apple and celery will soften; for best texture, add apple and celery just before serving on day 2 or 3.