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Classic Creamy Chicken Salad

Author: Christopher Kosovich

Ingredients

  • For the Chicken
  • 2 boneless skinless chicken breasts large, at least 6 - 8 oz. each
  • 1 tablespoon vegetable oil
  • Table salt
  • For Salad
  • 2 medium ribs celery cut into small dice
  • 2 medium scallions white and green parts, minced
  • 3/4 - 1 cup mayonnaise
  • 1 1/2 - 2 tablespoons lemon juice from 1 small lemon
  • 2 tbsp minced fresh parsley leaves
  • 2 tbsp minced fresh tarragon or basil leaves
  • Salt and ground black pepper

Instructions

  • Use non-stick pan over medium heat. Brush chicken with oil and sprinkle generously with salt. Cook until meat thermometer inserted into thickest part of breast registers 160 degrees. Cool to room temperature, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)
  • Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. (May use food processor to first lightly pulse chop the salad ingredients, then lightly pulse chop with the chicken)
  • Serve.
  • Can be covered and refrigerated overnight.

* May substitute the boneless skinless chicken breasts for 2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each).

If substituting boneless for bone-in, adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)