How To Make Classic, Creamy Chicken Salad
Ingredients
- 1/2 pounds boneless skinless chicken breasts or thighs
- 1/2 red onion sliced in half, 1 whole garlic clove a few sprigs of fresh thyme
- 3/4 cup thinly sliced scallions
- 3/4 cup small-diced celey
- 1/4 cup finely chopped fresh parsley leaves
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
Instructions
- INSTRUCTIONS
- Poach the chicken. Place the chicken and any aromatics in a large saucepan. Add a large pinch of salt and enough water to cover. Bring to a boil over medium-high heat. Remove from the heat, cover, and set aside fo 12 minutes. Cut into the thickest piece of chicken to check for doneness. If there is any pink, return to the saucepan, cover, and let sit for 5 minutes more. The chicken is ready when opaque and the thickest piece registers at least 165°F. Drain and set aside to cool.
- Prep the vegetables. While the chicken is cooking and cooling, slice the scallions and chop the celery and parsley, and measure out the mayonnaise and yogurt.
- Cut the chicken. When the chicken is cool, cut into 1/2-inch cubes and place into large bowl. Add the scallions, celery, mayonnaise, yogurt, parsley, walnuts (if using) and a few grinds of pepper. Stir gently to combine. Taste and season with salt and pepper if needed.
- Serve or store. The chicken salad can be served immediately or stored in the refrigerator, tightly covered, for 2 to 3 days.
- RECIPE NOTES
- Variations, substitutions, and additions: Feel free to add sliced apples, sliced grapes, avocado, mango, dried cranberries or raisins. You can substitute the walnuts with pecans or almonds or leave the nuts out all together. Red onion or chives can stand in for scallions. A famous variation is to add a teaspoon or so of curry powder, swap the walnuts with pistachios, add a dollop of chutney, and about 1 cup of sliced grapes.
