Chicken Salad
Emma Walsh
@emmawalshbakes
Prep
15 min
Cook
—
Total
15 min
Servings
4
Difficulty
Easy
Let's cook
Poach gently
Cover the chicken with cold water, bring to a bare simmer, then turn the heat off entirely and cover for 15 minutes.
💡Poaching in residual heat is what keeps the breast tender. Boiling makes it stringy.
Cool in the liquid
Let the chicken cool in its poaching water for 10 minutes; it reabsorbs moisture and stays juicy.
Shred, do not chop
Pull the chicken into rough shreds with two forks. Shredded chicken holds dressing far better than neat dice.
Mix the dressing separately
Whisk the mayonnaise, yoghurt, Dijon, lemon juice, salt, and pepper before it meets the chicken, so it seasons evenly.
Fold everything together
Combine the chicken, dressing, celery, grapes, pecans, scallions, and tarragon. Chill 30 minutes before serving.
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📝 Tips, swaps, and make-ahead notes
The grapes are not optional in my view — the sweetness and burst of juice cut through the mayonnaise. Keeps 3 days refrigerated and is better after a couple of hours.
- •Shortcut: Rotisserie chicken works perfectly and skips the poaching.
- •Lighter: All Greek yoghurt instead of mayonnaise, with an extra squeeze of lemon.
- •Serve: In sandwiches, lettuce cups, or on crackers.
Nutrition & Safety
Calories
386kcal
Protein
32g
Carbs
12g
Fat
24g
⚠️ Allergen & Safety Note
This recipe contains egg, tree nut, mustard and celery. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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