Best Chicken Salad Recipe
This classic chicken salad recipe combines tender shredded chicken breasts with creamy mayo, fresh green onions, and a peppery kick. Poached chicken is shredded and mixed into a flavorful salad that is perfect for sandwiches, wraps, or a light meal. The reserved cooking broth is used to keep the salad moist, making it customizable to your desired texture and richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken & Broth
- 3–4 Chicken Breasts
- 2 cups Chicken Broth
- 3 cups Water
Salad Mixture
- 1 Green Onion
- 4 tablespoons Mayonnaise
- 3 tablespoons Black Pepper
- Salt to taste
Instructions
- Poach the Chicken: In a large pot, combine the chicken broth and water, then add the chicken breasts. Bring to a boil and cook the chicken completely until no longer pink inside, about 15-20 minutes depending on size.
- Prepare Green Onion: Use a food processor or finely chop the green onion by hand. Place the chopped green onion into a large mixing bowl.
- Drain Chicken and Reserve Broth: Remove the cooked chicken breasts from the pot and let them drain. Keep the broth and water mixture on the stove as you will use it later.
- Shred the Chicken: Slice the chicken breasts in half for easier handling. Place the pieces in the food processor and shred the chicken or shred manually. Add the shredded chicken to the bowl with the green onions.
- Mix Ingredients: Add the mayonnaise to the bowl and mix well with the shredded chicken and green onions. The salad might be dry at this point.
- Adjust Moisture: Slowly add 1 tablespoon at a time of the reserved broth mixture to the salad to reach your preferred moistness, typically 5-7 tablespoons. Adjust based on chicken size and desired texture.
- Season: Add salt to taste and 3 tablespoons of black pepper. Keep in mind this recipe uses a generous amount of black pepper, so adjust according to your preference.
- Chill and Serve: Refrigerate the chicken salad until chilled. Serve on bread, wraps, or as a salad topping.
Notes
- The amount of black pepper is quite high to give a signature spicy kick; reduce if you prefer a milder flavor.
- Keeping the reserved broth allows you to control how moist or dry the chicken salad is.
- May substitute green onion with finely chopped celery or chives for variation.
- This recipe is great for meal prep and can be stored in an airtight container in the refrigerator for 3-4 days.
- For a lower fat option, use light mayonnaise or Greek yogurt.
Keywords: chicken salad, shredded chicken, poached chicken, mayonnaise chicken salad, green onion salad, easy chicken recipe, homemade chicken salad
Find it online: https://tastewithamy.com/best-chicken-salad-recipe/
