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Classic Chicken Salad

Tender poached chicken, crisp celery, sweet grapes, and a creamy tangy dressing — ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1.5 lb boneless, skinless chicken breasts (about 2 large)
  • 4 cups water or low-sodium chicken broth ​
  • 1 ​ bay leaf ​
  • 1/2 teaspoon salt ​
  • 5 whole black peppercorns ​
  • 2 stalks celery finely diced
  • 1/4 cup red or green onion finely chopped
  • 1 cup seedless red grapes halved
  • 1/4 cup chopped pecans or toasted almonds ​
  • 2 tablespoons fresh dill or parsley chopped
  • 1/2 cup mayonnaise ​
  • 1/4 cup plain Greek yogurt ​
  • 1 tablespoon fresh lemon juice ​
  • 1 teaspoon Dijon mustard ​
  • 1/2 teaspoon garlic powder ​
  • 1/2 teaspoon salt ​
  • 1/4 teaspoon black pepper ​

Equipment

  • medium pot ​

Method
 

  1. Poach chicken in water or broth with bay leaf, salt, and peppercorns: bring to a gentle boil, then simmer covered 12-15 minutes until 165°F (74°C).
  2. Move chicken to a plate; rest 10 minutes, then cool completely.
  3. Shred with two forks or dice into 1/2-inch cubes; place in a large bowl.
  4. Whisk mayonnaise, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper until smooth.
  5. Add celery, onion, grapes, nuts, and herbs to the chicken; pour dressing over and fold gently until coated.
  6. Cover and refrigerate at least 30 minutes. Taste and adjust salt or lemon before serving cold.

Notes

Poach the chicken gently — never let the water boil hard.
Nutrition per serving: Calories 365.