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
Poaching is one of the best cooking methods for chicken salad 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 have amazing chicken salad without perfectly cooked chicken that’s seasoned, juicy, and relatively lean. Including dark meat in a chicken salad is common, but I think it can make the overall dish a little too soft and fatty. Instead, poaching breast meat in seasoned chicken broth is an easy way to guarantee that you wont be disappointed by dry, bland chicken. Choosing smaller breasts that will cook more evenly is key here. If youre a bit pressed for time, a rotisserie chicken is a great option too, but fight the urge to shred the chicken. Chopping the chicken into bite-sized pieces allows for more even distribution of ingredients.
- Chicken broth: You can use water here, but I definitely recommend chicken broth for the flavor it brings to the overall salad.
- Seasoned salt: Ditto here—regular works, but seasoned will take this over the top.
- Dressing: Mayonnaise is king for creamy salads, but it needs a little help to keep it from weighing everything down. Adding acid in the form of full-fat Greek yogurt, lemon, and Dijon mustard will help keep things rich yet light and bright.
- Mix-Ins: In my book, the only mandatory add-ins for chicken salad are celery for crunch, some kind of onion (I like red for the pop of color), and leafy herbs (I <3 dill and parsley). Other than that, this is the fun part! Go nuts… or grapes, or avocado, or whatever your heart desires. Toasted nuts like almonds or pecans will add an extra layer of texture, and fruit will add a pop of sweetness. I chose chopped dill pickles for my ultimate add-in because of the layer of crisp, briny salt they provide. Whatever you go with, be sure to chop them into pieces all around the same size so that they distribute evenly in each bite.
You’ll start by poaching your chicken breasts breasts by combining them in a pot with broth and salt, then bringing everything to a boil. 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.
Meanwhile, make your dressing by combining your yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a bowl and mixing until relatively 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.
Once your chicken is cool, cut it into as uniform of cubes as you can manage, then add it to your dressing and stir 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
- Pasta salad: Delish has plenty of beloved variations of this staple side dish, but this Italian-inspired recipe is my guaranteed go-to when I need a simple and reliable BBQ side.
- Potato salad: Similarly, this potato salad makes an appearance at almost all my summer cookouts because it’s creamy, just a touch tangy, and not too sweet (the worst!).
- Corn salad: I love corn in all its forms (mmm, elote), but there’s something particularly great about a simple corn salad. Like my chicken salad, this one is ripe for improvisation too.
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
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- Step 1 In a large pot over medium-high heat, combine chicken, broth, and 1 Tbsp. plus 1 1/2 tsp. seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
- Step 2 Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
- Step 3 Cut chicken into 1/4″ cubes and add to yogurt mixture, tossing 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?
Bring a pot of salted water to a boil, put the chicken breast in the pot, cover with the lid and remove from 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?
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.