Eggless Classic Chicken Salad
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
- 1 tsp kosher salt, plus more for the poaching water
- ½ tsp black pepper
- ½ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 3 stalks celery, finely diced
- 3 green onions, thinly sliced (green parts only)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ cup red grapes, halved (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low and cook until the chicken registers 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
- 2
Transfer the chicken to a cutting board and let it rest until cool enough to handle, about 20–30 minutes. Chop or pull the chicken into rough 1/2-inch pieces and transfer to a large bowl.
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