Chicken salad is a classic dish that’s perfect for lunches, parties, and potlucks It’s tasty, protein-packed, and easy to make However, the key to great chicken salad is properly cooked chicken. Undercooked or overcooked chicken can ruin the texture and flavor of the entire dish. So how exactly should you cook chicken for chicken salad? Follow this simple step-by-step guide for perfectly cooked chicken every time.
Ingredients Needed
- Boneless, skinless chicken breasts
- Chicken broth or water
- Seasoning (salt, pepper, herbs, etc.)
- Lemon juice
- Mayonnaise or Greek yogurt
- Celery
- Onion
- Other vegetables, fruits, nuts (optional)
Step 1: Poach the Chicken
Chicken salad tastes best when the chicken is poached because it keeps the chicken moist and tender.
To poach chicken breasts
- Place 2 pounds of boneless, skinless chicken breasts in a pot and cover with 6 cups of chicken broth or water.
- Add 2 tablespoons of seasoning like salt, garlic powder, onion powder, etc.
- Bring the liquid to a boil over medium-high heat.
- Once boiling, reduce heat to medium.
- Cover and simmer for around 10 minutes, until chicken reaches 165°F internally.
Poaching gently cooks the chicken in hot liquid. This retains moisture and prevents the chicken from drying out. The broth also infuses the chicken with flavor.
Step 2: Cool and Shred the Chicken
Once cooked, immediately transfer the chicken to a plate or cutting board to stop the cooking process. Let it rest for 5-10 minutes until cool enough to handle.
Next, shred or chop the chicken into bite-sized pieces. You can use a knife to finely dice it or use two forks to shred it. The key is smaller, uniform pieces that can blend evenly throughout the salad.
Step 3: Make the Salad Dressing
While the chicken cools, make your salad dressing:
- In a bowl, combine 1/3 cup mayonnaise and 1/3 cup Greek yogurt.
- Add lemon juice, parsley, mustard, salt, and other seasonings.
- Whisk together until smooth and creamy.
The yogurt adds tanginess while the mayo provides richness. Lemon brightens up the flavors.
Step 4: Mix It All Together
- Place the cooled, chopped chicken pieces in a large bowl.
- Pour the salad dressing over the chicken and mix well to coat evenly.
- Add chopped celery, onions, and any other vegetables or mix-ins.
- Gently toss everything together until combined.
Refrigerate for at least 30 minutes before serving to allow flavors to blend. Sprinkle with extra seasoning or herbs before eating if desired.
Chicken Salad Cooking Tips
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Don’t overcook the chicken. Cook just until 165°F internally. Overcooked chicken will be dry and stringy.
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Allow it to cool before assembling the salad. Hot chicken will make the mayo-based dressing melt and turn soupy.
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Use both mayo and yogurt. Mayo provides creaminess while yogurt gives a tangy flavor. Use a 1:1 ratio for best results.
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Chop the chicken into even pieces. This allows for a consistent texture throughout each bite.
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Chill before serving. Letting the chicken salad refrigerate allows the chicken to absorb the dressing flavors.
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Store leftovers properly. Keep chicken salad refrigerated for 3-5 days. Discard if it smells or looks off.
Alternative Cooking Methods
While poaching is best, you can also roast, grill, or sauté chicken for your salad. Just watch closely to avoid overcooking.
To roast: Rub chicken with oil and roast at 375°F for 15-20 minutes until done.
To grill: Grill over medium heat for 8-12 minutes, flipping halfway through.
To sauté: Cook chicken in an oiled skillet over medium-high heat for 6-10 minutes per side.
The key is to halt the cooking once the chicken reaches 165°F internally. Let it rest before assembling the salad.
Sample Ingredients to Mix In
Chicken salad is highly customizable to your tastes. Consider mixing in any of the following:
- Fruits: grapes, apples, dried cranberries, pineapple
- Vegetables: celery, red onion, bell pepper, cucumber, avocado, carrot
- Herbs: parsley, basil, dill, cilantro, mint
- Nuts: almonds, walnuts, pecans, sunflower seeds
- Cheese: cheddar, feta, blue cheese, Monterey Jack
- Other: olives, pickles, bacon bits, dried fruit, croutons
Get creative and add your own flair! Just don’t overdo it on the mix-ins or they may overpower the chicken flavor.
Serving Suggestions
Chicken salad makes for a light and satisfying meal any time of day. Here are some serving ideas:
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Sandwiches – Scoop onto bread, croissants, or rolls for an easy handheld meal.
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Lettuce wraps – Spoon chicken salad into lettuce leaves for a low-carb option.
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Side salads – Scoop over a fresh garden salad for added protein.
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Snack – Eat scoops of chicken salad right from the bowl with crackers.
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Baked potatoes – Top baked potatoes with dollops of chicken salad.
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Side dish – Serve chilled chicken salad alongside grilled meats or fish.
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Party food – Offer bite-sized chicken salad cups or croissants at gatherings.
How To Make Chicken Salad
- Chicken breasts: You can’t make a great chicken salad without chicken that is cooked just right and is juicy but not too lean. It’s common to put dark meat in chicken salad, but I feel like it can make the whole thing too soft and fatty. Instead, poaching chicken breast in seasoned chicken broth is a simple way to make sure you won’t get dry, bland chicken. It’s important to pick smaller breasts that will cook more evenly. If you are short on time, a rotisserie chicken is also a good choice. But resist the urge to shred the chicken. By cutting the chicken into small pieces, the ingredients can be spread out more evenly.
- Chicken broth: You can use water instead of chicken broth, but the flavor it adds to the salad is stronger.
- Seasoned salt: Same thing as regular salt—seasoned will make this taste even better.
- Dressing: Mayonnaise is great for making salads creamy, but it needs some help to not make the salad too heavy. Full-fat Greek yogurt, lemon, and Dijon mustard are all acidic foods that will help keep things rich but light and bright.
- Mix-Ins: For me, the only things that should be in chicken salad are crunchy celery, some kind of onion (I like red for color), and leafy herbs (I love dill and parsley). Other than that, this is the fun part! Go nuts. or grapes, or avocado, or whatever your heart desires. Peanuts or pecans that have been toasted will add more texture, and fruit will give it a sweet burst. This is my favorite ingredient because it has a layer of crisp, briny salt from the dill pickles. No matter what you choose, make sure the pieces are all about the same size so they’re spread out evenly in each bite.
To start, poach your chicken breasts by putting them in a pot with broth and salt and then turning the heat up to high. You’ll be aiming for an internal temperature of 165°, which should take about 10 minutes. Use your meat thermometer if you’ve got one! Once your chicken is cooked through, set it aside and allow it to cool and rest for a few minutes.
In the meantime, make the dressing by mixing yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice together in a bowl until the mixture is mostly smooth. You might be tempted to throw your crunchy mix-ins here too, but I found that it all mixes together better if you make the dressing first, then add the chicken to coat, and then add your mix-ins.
When the chicken is cool, cut it into cubes that are as uniform as possible. Then, add the chicken to the dressing and mix everything together. Add whatever mix-ins you like, and stir to combine. Taste for seasonings (I usually have to add a good amount of salt here).
You can eat this right away, on its own or on a sandwich, but I usually like to get it into the fridge for a bit before enjoying to let the flavors meld together more. You do you!
Full list of ingredients and directions can be found in the recipe above.
What To Serve With Chicken Salad
- There are many popular versions of pasta salad on Delish, but this Italian-style recipe is always my first choice when I need a quick and easy BBQ side.
- Potato salad: This potato salad also shows up at almost all of my summer cookouts because it’s creamy, a little sour, and not too sweet (the worst!).
- Simple corn salad is one of my favorite ways to eat corn. I love corn in all its forms, but elote is my favorite. Like my chicken salad, this one can be changed in many ways.
Chicken salad is an ideal make-ahead recipe because it gets better as it sits. Make it a day or two ahead of time, then store in an airtight container in the fridge until ready to serve. If you have any leftovers, store them in an airtight container in the fridge for around 3 days, and enjoy epic lunch sandwiches (and salads!) for days.Advertisement – Continue Reading Below
- 2 lb. boneless, skinless chicken breasts (3 to 4)
- 6 cups low-sodium chicken broth or water
- 2 Tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided.
- 1/3 cup full-fat Greek yogurt
- 1/3 cup 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 cup finely chopped dill pickles (from about 2 spears)
- 3/4 tsp. freshly ground black pepper
- Step 1: Put the chicken, broth, and 1 tablespoon of salt in a large pot and heat it over medium-high heat. plus 1 1/2 tsp. seasoned salt. Turn down the heat to medium, cover the pot, and cook for about 10 minutes, or until the chicken is fully cooked. Transfer chicken to a cutting board. Let rest 5 minutes. As Step 2 goes on, mix yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a large bowl until it’s smooth. Step 3: Dice the chicken into 1/4-inch cubes and add them to the yogurt mixture. Toss to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 tsp. salt and mix until well combined.
How to Make Chicken Salad | Chicken Salad Recipe | Lunch Ideas | Canned Chicken Recipes
FAQ
How do you prepare chicken for chicken salad?
Boil some salt water in a pot. Add the chicken breasts and cover with the lid. Take the pot off the heat. Takes about 15-20 minutes this way. Check the temp to be sure you’re at 165°F and it’s done. You can season the water if you want but IMO seasoning the cooked shredded chicken works best.
How long should you boil chicken to shred it?
To effectively boil chicken for shredding, bring the water to a boil, then simmer until the chicken reaches an internal temperature of 165°F (74°C). This typically takes 12-17 minutes for boneless, skinless chicken breasts after the water returns to a simmer, but thicker pieces or bone-in chicken will require more time.
Should I wait for chicken to cool before making chicken salad?
Remove the chicken from the water and set it onto a large cutting board. Allow it to cool for 5 minutes before shredding the chicken with your preferred method.