Vegan Classic Chicken Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.5

(17)

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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