Perfect Homemade Chicken Salad
A classic chicken salad recipe with tender poached chicken, crisp celery, and creamy dressing. Perfect for sandwiches, wraps, or served over greens.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup mayonnaise
- 2 celery stalks finely diced
- 1/4 cup red onion finely minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh dill optional
Instructions
- Season chicken breasts with salt and pepper. Let rest at room temperature for 30 minutes.
- Bring a large pot of salted water to a gentle simmer (180°F).
- Add chicken to simmering water and poach for 15-20 minutes until internal temperature reaches 165°F.
- Remove chicken and let cool completely, about 30 minutes.
- Shred chicken into bite-sized pieces using two forks.
- Dice celery finely and mince red onion. Pat vegetables dry.
- In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, pepper, celery seed, and garlic powder.
- Add shredded chicken, celery, onion, and fresh herbs to dressing.
- Fold ingredients gently to combine without overmixing.
- Refrigerate for at least 2 hours before serving.
Notes
- For best texture, ensure chicken is completely cooled before shredding
- Greek yogurt can substitute for half the mayonnaise for lighter version
- Store in refrigerator for up to 3-4 days
- Serve on bread, crackers, lettuce cups, or over mixed greens
- Add grapes or dried cranberries for sweet variation
- For meal prep, store chicken and dressing separately until ready to serve