Description
This classic chicken salad recipe combines tender, poached chicken breasts with a creamy mayonnaise dressing, fresh celery, tangy lemon juice, and a delightful mix of sweet grapes, crunchy almonds, and dried cranberries. Perfectly seasoned with Dijon mustard, garlic salt, dill, and paprika, it makes a refreshing and satisfying meal or snack that’s easy to prepare and serve chilled.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts (about 1 ¾ lbs. or 4 cups cooked)
Dressing
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic salt
- ½ teaspoon dried dill weed
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt (plus more to taste)
Add-ins
- 2 ribs celery (finely diced)
- ¾ cup red grapes (quartered)
- 3 green onions (diced)
- 1/3 cup sliced almonds
- ¼ cup dried cranberries (optional)
Instructions
- Poach the chicken: Submerge the chicken breasts in cool water and gradually bring it to a gentle boil. Add up to 2 tablespoons kosher salt once the water reaches temperature. Boil gently for 15 minutes or until the chicken is cooked through. Remove the chicken and let it rest for 10 minutes to retain its juices, then dice it finely.
- Prepare the dressing and combine: Make sure the chicken has fully cooled before mixing to prevent the mayonnaise dressing from separating. In a large bowl, combine the diced chicken, finely diced celery, mayonnaise, lemon juice, Dijon mustard, and the seasonings including garlic salt, dried dill weed, paprika, pepper, and salt. Mix thoroughly.
- Chill the salad: Cover the bowl and chill the mixture for at least 30 minutes. This allows the flavors to meld and the salad to reach the ideal serving temperature.
- Add the fresh and crunchy elements: Just before serving, stir in the quartered red grapes, diced green onions, sliced almonds, and dried cranberries if using. Mix until combined well. Optionally, transfer the chicken salad to a clean serving bowl for presentation.
Notes
- Poaching the chicken gently helps keep it tender and juicy compared to boiling vigorously.
- Be sure the chicken is completely cooled before mixing with mayonnaise to maintain the creamy texture.
- For added texture, toasted sliced almonds can be used instead of raw.
- Dried cranberries are optional but add a nice sweet contrast to the savory flavors.
- Serve this chicken salad chilled, ideally after at least 30 minutes in the fridge for best flavor.
- This salad can be enjoyed on its own, in sandwiches, or atop fresh greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: chicken salad, poached chicken, creamy chicken salad, healthy chicken recipe, easy lunch recipe
