Kitchen notes · a little help before you start

Chicken Salad Recipe

Name: Chicken Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 each large boneless skinless chicken breasts (about 1 ¾ lbs. or 4 cups cooked) (Source: 2 large boneless skinless chicken breasts (about 1 ¾ lbs. or 4 cups cooked)); ¾ cup mayonnaise (Source: ¾ cup mayonnaise); 2 ribs celery (finely diced) (Source: 2 ribs celery (finely diced)); 2 tablespoons lemon juice (Source: 2 tablespoons lemon juice); 2 teaspoons Dijon mustard (Source: 2 teaspoons Dijon mustard); ¾ cup red grapes (quartered) (Source: ¾ cup red grapes (quartered)); 3 each green onions (diced) (Source: 3 green onions (diced)); 1/3 cup sliced almonds (Source: 1/3 cup sliced almonds); ¼ cup dried cranberries (optional) (Source: ¼ cup dried cranberries (optional)); ½ teaspoon garlic salt (Source: ½ teaspoon garlic salt); ½ teaspoon dried dill weed (Source: ½ teaspoon dried dill weed); ¼ teaspoon paprika (Source: ¼ teaspoon paprika); ¼ teaspoon pepper (Source: ¼ teaspoon pepper); ¼ teaspoon salt (plus more to taste) (Source: ¼ teaspoon salt (plus more to taste))

Chicken Salad Recipe is made with chicken breasts, mayonnaise, and celery.

Prep: 10 min
Cook: 15 min
Total: 25 min
Original yield: Serves 6
Ingredients: 14 listed

Make it part of your week

Estimating…

SaladsSidesAmericanChickenPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Allow for chilling

Include the chilling step when deciding when to start.

2. Include the rest

Leave time for the resting step before continuing.

3. Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Get to know the ingredients

large boneless skinless chicken breasts (about 1 ¾ lbs. or 4 cups cooked)

In the method: Submerge the chicken in cool water and gradually bring it to a gentle boil.

mayonnaise

In the method: In a large bowl, combine the chicken, celery, mayonnaise, lemon juice, Dijon mustard, and seasonings.

celery (finely diced)

In the method: Remove and let the chicken rest for 10 minutes, then dice it finely.

The last little job

Finish as directed

If desired, transfer to a clean serving bowl prior to serving.

A little more help as you go

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

A few questions you might have

What should I prepare first?

Start with this step: Submerge the chicken in cool water and gradually bring it to a gentle boil.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What check should I look for as it cooks?

Boil gently for 15 minutes, or until cooked through.

Is there another preparation step to plan for?

Have the next addition ready when the mixture reaches the boil described.

Additional recipe notes

Make-Ahead Method: You can prepare this salad up to 12 hours ahead of time and refrigerate. I recommend that you combine half of it as outlined in the instructions, then mix in the add-ons just before serving . This way the grapes won't make it watery, the almonds will be crunchy, etc. You may choose to add 1/4 cup additional mayo (or plain Greek yogurt) just before serving as well, based on the consistency. Storage: Store in an airtight container and refrigerate for up to 3 days. Pro Tips: For extra flavorful chicken: Add 1-2 chicken bouillon cubes to the water that the chicken cooks in instead of adding salt. To ensure your chicken isn't tough, be sure to boil it gently . Additional ingredient options include: Bacon, Hard Boiled Eggs, Sliced Avocado, Walnuts, Apples, and more. I use Fresh Gourmet Toasted Sliced Almonds for this, they're very good! For convenience purposes, you can combine all of the ingredients at once and chill prior to serving, I just keep the add-ons (grapes, walnuts, cranberries, and green onions), for the last minute for absolute best results. 📘 Find this recipe on page 75 of my 2nd cookbook, Let’s Eat! The nutritional information provided is an estimate and is per serving . There are 6 servings in this recipe.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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