- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- kcal
- 434.2
- protein
- 41.1 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 120 g
- 60 g
- 1 tbsp
- 1 tbsp
- 2 tbsp
- 1 tsp
- ½ tsp
Process
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Place the chicken breasts in a single layer in a saucepan and add enough cold water to cover by 2 cm. Add a generous pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat to low and poach for 12–15 minutes, until the chicken is cooked through and registers 74°C on an instant-read thermometer.
Transfer the chicken to a plate and let it cool completely. Reserve the poaching liquid for another use, if desired.
While the chicken cools, prepare the dressing: in a large bowl, whisk together the mayonnaise, plain yogurt, Dijon mustard, lemon juice, salt and black pepper until smooth.
Slice the celery thinly and finely dice the red onion. Add them to the dressing along with the chopped fresh dill, if using.
Once the chicken is cool, shred it with two forks or cut it into 1 cm cubes. Add it to the bowl.
Gently fold everything together until the chicken and vegetables are evenly coated. Taste and adjust seasoning with extra salt, pepper or lemon juice.
Serve immediately, or cover and refrigerate for at least 30 minutes to let the flavors meld.
Kitchen notes
Kitchen notes
- Do not boil the chicken; a gentle simmer keeps it tender. Boiling makes it tough and stringy.
- Cool the chicken completely before mixing with the dressing to prevent the mayonnaise from separating.
- For the best texture, shred the chicken rather than chopping it into tiny pieces; larger pieces hold the dressing better.
- If the salad seems dry after chilling, stir in a spoonful of yogurt or mayonnaise to loosen it.
Substitutions
- mayonnaise→Greek yogurt (for a lighter version)
- red onion→shallot or green onion
- fresh dill→fresh parsley or tarragon
- Dijon mustard→yellow mustard
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze; the texture of the mayonnaise and celery will suffer. To serve, enjoy cold straight from the fridge; no reheating needed.
| Nutrient | Per serving |
|---|---|
| Calories | 434.2 kcal |
| Protein | 41.1 g |
| Carbohydrates | 3.8 g |
| Fat | 27.3 g |
| Saturated fat | 4.9 g |
| Fiber | 0.9 g |
| Sugar | 1.9 g |
| Sodium | 932 mg |
| Cholesterol | 121 mg |
FAQ
The questions we get asked most
Can I use rotisserie chicken instead of poaching my own?
Yes. A 500 g rotisserie chicken will yield about 300-350 g of meat. Remove the skin and bones, shred the meat, and proceed with the recipe. It saves time and adds extra flavor.
Why did my chicken salad turn out watery?
Watery chicken salad usually happens when the chicken is still warm when mixed with the dressing, or when the celery and onion are not dried properly after washing. Make sure the chicken is completely cool and pat the vegetables dry before adding them.
How long does chicken salad last in the fridge?
Properly stored in an airtight container, it keeps for up to 3 days. After that, the quality declines and the risk of foodborne illness increases. Always discard if it smells off or looks slimy.
Can I make chicken salad ahead of time?
Yes, it actually tastes better after chilling for a few hours. Prepare it up to 24 hours in advance, cover tightly, and refrigerate. Give it a good stir before serving and add a little extra mayo or yogurt if it looks dry.
What can I use instead of mayonnaise?
You can replace the mayonnaise with an equal amount of Greek yogurt for a lighter, tangier version, or use half mayonnaise and half mashed avocado. Keep in mind that avocado-based dressing will brown after a day.
Is chicken salad gluten-free?
Yes, this recipe is gluten-free as written, provided your mayonnaise and Dijon mustard are gluten-free (some brands add wheat-based thickeners). Always check labels if you are highly sensitive.
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