Chicken Salad Recipe

Name: Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup buttermilk; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/2 to 1 teaspoon hot-pepper sauce, such as Tabasco; 4 cups shredded roasted chicken breast (see page 149); 2 celery stalks, finely chopped; 1/2 small red onion, finely chopped; 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped; Coarse salt and freshly ground pepper

Servings: persons

1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast (see page 149)
2 celery stalks, finely chopped
1/2 small red onion, finely chopped
1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper

1
Stir together mayonnaise, buttermilk, mustard, lemon juice, and hot-pepper sauce.
2
Stir in chicken, celery, onion, and parsley; season with salt and pepper.
3
Serve in a sandwich or over salad greens.
4
Chicken salad can be refrigerated up to 3 days in an airtight container.
5
If you prefer poached chicken to roasted, you can make the salad recipe with 4 boneless, skinless chicken breast halves (about 1 1/2 pounds).
6
Bring 1 inch water to a boil in a large, deep skillet with a tight-fitting lid; add salt.
7
Add chicken in a single layer; cover, and reduce heat to medium-low.
8
Simmer 5 minutes.
9
Remove from heat; let chicken stand (still covered) until cooked through, 12 to 14 minutes.
10
Remove from skillet; when cool enough to handle, cut into chunks, or shred with two forks.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup mayonnaise, 1/4 cup buttermilk, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and more.

Yes, Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad

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