Chicken Salad
Ingredients
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- 8 cups water
- 6 peppercorns black peppercorns
- 1 leaf bay leaf
- 1 1/2 pounds chicken breasts, boneless skinless (~4 n/a chicken breasts)
- 1/2 cups mayonnaise
- 1 tablespoons Dijon mustard
- 1 1/2 tablespoons lemon juice – freshly squeezed
- 3/4 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 2 ribs celery – finely diced
- 1/4 cups red onion – finely chopped (~0.5 medium red onions)
- 2 tablespoons parsley – finely chopped
Instructions
1. Put the water, black peppercorns, and bay leaf in a medium saucepan and bring to a bare simmer over medium heat, 5–7 minutes.
2. Slide in the chicken breasts, reduce heat to maintain a gentle simmer, and poach until opaque throughout and an instant-read thermometer in the thickest part reads 160–165°F, 12–15 minutes. Turn off heat and let the chicken rest in the hot liquid for 10 minutes, then transfer to a plate to cool until just warm, about 15 minutes. Dice into 0.5-inch pieces.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
4. Add the celery, red onion, and parsley to the bowl and fold to distribute evenly.
5. Add the diced chicken and fold gently until every piece is coated.
6. Cover and chill until cold and flavors meld, 20–30 minutes. Serve cold as a salad or sandwich filling.
Chicken Salad is a creamy, crunchy, and savory staple of American deli fare, prized for its balance of tender chicken and crisp vegetables bound in a tangy mayonnaise dressing. The texture contrasts—juicy chicken, crisp celery, and a silky dressing—make it satisfying on its own, over greens, or tucked into sandwiches. Its flavor is clean and bright, with lemon and mustard lifting the richness of the mayonnaise while fresh herbs add a green, aromatic finish.
Rooted in home kitchens and delicatessens, Chicken Salad became popular in the late 19th century as a thrifty way to repurpose cooked poultry. A well-known early example comes from a Rhode Island market in the 1860s that mixed leftover chicken with mayonnaise and herbs, inspiring versions across the country. Over time it evolved into many regional styles—from Southern renditions with pickle relish and egg to fruit-and-nut variations—yet the core idea remains the same: finely cut cooked chicken gently dressed and served chilled.