Chicken Salad Recipe

Poach the chicken

Place the chicken breasts in a medium saucepan in a single layer. Add 4 cups water or low-sodium chicken broth, the bay leaf, peppercorns and 1 tsp kosher salt. Bring to a gentle simmer over medium heat (do not boil hard). Reduce heat to low, cover partially, and simmer gently for 10–12 minutes until the internal temperature reaches 165°F (74°C) or the chicken is cooked through.

Remove the chicken to a cutting board and let rest 5–10 minutes. Reserve 1/4 cup of the poaching liquid for the dressing if desired. Shred or chop the chicken into bite-sized pieces when cool enough to handle.

While the chicken cooks, prepare the mix-ins. Trim and thinly slice the celery into small half-moons to give crunch (about 2 stalks). Halve the red grapes lengthwise. Finely dice the red onion to yield about 1/4 cup. Roughly chop the parsley. If your almonds are not toasted, toast them in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until lightly golden and fragrant; cool.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. If the dressing seems very thick, whisk in up to 1–2 tbsp reserved poaching liquid (or water) to reach a spreadable but not runny consistency. Taste and adjust seasoning with more salt, pepper or lemon juice.

In a large mixing bowl combine the chopped or shredded chicken, sliced celery, halved grapes, diced red onion, toasted almonds and chopped parsley.

Add the dressing to the bowl and gently fold until everything is evenly coated. Start with about 3/4 of the dressing and add more if desired to reach your preferred creaminess.

Taste and adjust seasoning — add more salt, pepper or lemon juice if needed. Chill in the refrigerator for at least 20 minutes for flavors to meld, or serve immediately if preferred.

Serve the chicken salad over mixed greens, in a sandwich, or scooped into lettuce cups. Garnish with extra parsley, toasted almonds and lemon wedges on the side. Keeps in an airtight container in the refrigerator for 3–4 days.