HOW TO MAKE CHICKEN SALAD RECIPE RECIPES

Name: Chicken Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups diced poached chicken, recipe follows; 1 stalk celery, cut into 1/4-inch dice; 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice; 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill; 2 tablespoons finely chopped parsley; 1 cup prepared or homemade mayonnaise; 2 teaspoons strained freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 2 teaspoons kosher salt; Freshly ground black pepper; 10 sprigs parsley; 2 sprigs fresh thyme; 1 small onion, halved; 1 small carrot, halved; 1 stalk celery, halved; 3 pounds bone-in, skin-on chicken breasts halves, fat trimmed; 5 to 6 cups chicken broth, homemade or low-sodium store bought

HOW TO MAKE CHICKEN SALAD | CHICKEN SALAD RECIPE | FOOD ...

How to Make Chicken Salad | Chicken Salad Recipe | Food ... image

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breasts halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

BEST CHICKEN SALAD SANDWICH RECIPE - HOW TO MAKE A ...

Best Chicken Salad Sandwich Recipe - How to Make a ... image

This classic chicken salad sandwich from Delish.com will be your new go-to weeknight dinner.

Provided by Lena Abraham

Categories low-cost low sugar nut-free 30-minute meals easy chicken dinner lunch main dish poultry

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 boneless skinless chicken breasts
6 slices lemon
6 sprigs dill, plus 1 tbsp. chopped
1 green apple, chopped
1/2 red onion, finely chopped
2 celery stalks, finely chopped
2/3 c. mayonnaise
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
Kosher salt
Freshly ground black pepper
Baguette, for serving
Butter lettuce, for serving

Steps:

In a large pot, arrange the chicken in a single layer. Place lemon slices and dill sprigs on chicken and pour water over it, covering by at least an inch. Bring water to a boil, then reduce heat and simmer until cooked through, 10 minutes. Let rest 10 minutes, then slice into 1" pieces.
In a large bowl, combine chicken, apple, onion, and celery.
In a medium bowl, whisk together mayonnaise, Dijon, and vinegar and season with salt and pepper.
Pour dressing over chicken mixture and toss.
Garnish with chopped dill and serve on a baguette with lettuce.

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