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Classic Chicken Salad

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


Recipe Introduction

"Here's a classic chicken salad with celery for crunch and a mix of mayo and Greek yogurt for a lighter, tangy binding."

List of Ingredients

â—¦ ¼ cup mayonnaise
â—¦ ¼ cup Greek yogurt
â—¦ 1 teaspoon spicy mustard
â—¦ 1 tablespoon chopped fresh flat-leaf parsley
â—¦ 2 finely chopped poached chicken breasts
â—¦ 1 stalk celery, diced
â—¦ Salt, as needed


Recipe

In a medium bowl, combine the mayonnaise, yogurt, mustard, and parsley. Add the chicken and celery and mix with a fork to combine. Taste and season with salt, if needed. Serve immediately or store in an airtight container in the refrigerator for up to three days.


Makes about 4 cups



Poached Chicken Breasts:

"This is an easy way to cook chicken breasts. Sometimes I want only milder-flavored white meat for my chicken salad, so I use these. After you've poached the chicken, you can shred or slice the meat for myriad uses. You can toss it with salad greens, combine it with green apples, red onion, celery, and mayo for a salad, add it to a soup, or toss it into an Asian-inspired pasta dish."


â—¦ Two 6- to 8-ounce chicken breasts
â—¦ 1 bay leaf
â—¦ 6 whole black peppercorns
â—¦ 1 small carrot, thickly sliced
â—¦ ½ stalk celery or celery tops, thickly sliced
â—¦ 1 large sprig fresh flat-leaf parsley
â—¦ 1 sprig fresh thyme
â—¦ 4 cups chicken stock

Heat the oven to 325 degrees.

Place the chicken breasts in a shallow roasting pan, then add the bay leaf, peppercorns, carrot, celery, parsley, thyme, and chicken stock.

Bake (uncovered) for 30 to 35 minutes, depending on the size of the breasts. The meat should be white in the center and register 165 degrees on a meat thermometer. Let the chicken cool for 10 minutes in the liquid, then transfer it to a plate to finish cooling. Strain the poaching liquid, then chill it or freeze it to use in soup, risotto, or sauces. Use the chicken immediately or store in an airtight container in the refrigerator for up to 4 days.


Makes 2 breasts