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Best Chicken Salad Recipe

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3.9 from 9 reviews

This Best Chicken Salad recipe features tender, juicy chicken breasts poached in low-sodium broth and mixed with a creamy dressing of Greek yogurt and mayonnaise, fresh herbs, Dijon mustard, and zesty lemon. Combined with crunchy celery, red onion, and tangy dill pickles, this chicken salad is a flavorful and refreshing dish perfect for sandwiches, wraps, or serving over greens.

Ingredients

Chicken and Broth

  • 2 lb. boneless, skinless chicken breasts (3 to 4)
  • 6 c. low-sodium chicken broth or water
  • 2 tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided

Dressing and Mix-ins

  • 1/3 c. full-fat Greek yogurt
  • 1/3 c. mayonnaise
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. plus 1 1/2 tsp. finely chopped fresh dill
  • 1 tbsp. grainy or smooth Dijon mustard
  • 1/2 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 2 celery ribs, finely chopped
  • 1 small red onion, finely chopped
  • 1/4 c. finely chopped dill pickles (from about 2 spears)
  • 3/4 tsp. freshly ground black pepper

Instructions

  1. Poach the Chicken: In a large pot over medium-high heat, combine the chicken breasts, chicken broth (or water), and 1 tablespoon plus 1 1/2 teaspoons of seasoned salt. Bring the mixture to a boil, then reduce the heat to medium, cover the pot, and let the chicken cook through for about 10 minutes. Once cooked, transfer the chicken to a cutting board and allow it to rest for 5 minutes.
  2. Make the Dressing: While the chicken is resting, in a large bowl, whisk together the Greek yogurt, mayonnaise, finely chopped parsley, 1 tablespoon plus 1 1/2 teaspoons of fresh dill, Dijon mustard, lemon zest, and fresh lemon juice until smooth and creamy.
  3. Combine and Mix: Cut the rested chicken into 1/4-inch cubes and add it to the bowl with the dressing. Toss to evenly coat the chicken. Then add the finely chopped celery, red onion, dill pickles, freshly ground black pepper, and the remaining 1 1/2 teaspoons of seasoned salt. Mix gently until all ingredients are well combined.

Notes

  • For best flavor, use fresh herbs like parsley and dill.
  • Adjust the salt to taste depending on the saltiness of your broth and pickles.
  • This chicken salad can be stored in the refrigerator for up to 3 days.
  • Serve chilled on sandwich bread, in wraps, or atop a bed of greens.
  • For a lighter version, substitute mayonnaise with additional Greek yogurt.

Find it online: https://lauracooks.com/best-chicken-salad-recipe/