Homemade Chicken Salad
This Homemade Chicken Salad is a creamy, tangy classic that’s easy to make and packed with juicy poached chicken and crisp celery crunch.
Servings: 4 servings
Ingredients
- 4 pieces bone-in skin-on chicken breasts
- 6 cups low-sodium chicken broth
- 3 sprigs fresh thyme
- 1 cup celery chopped
- 2 tablespoons fresh lemon juice
- salt to taste
- black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup mayonnaise
Instructions
Step 1: Poach the Chicken
- Place the bone-in skin-on chicken breasts into a large pot. Pour in 6 cups of low-sodium chicken broth and add 3 sprigs of fresh thyme. Bring the broth to a gentle simmer over medium heat. Cover the pot and poach the chicken for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Step 2: Cool and Shred
- Remove the chicken breasts from the broth using a slotted spoon or tongs and set aside to cool for 10-15 minutes. Once cool enough to handle, remove the skin and bones, then shred the chicken into bite-sized pieces using your hands or two forks.
Step 3: Prepare the Veggies
- While the chicken cools, chop 1 cup of celery into small pieces. This will add a much-needed crunch to your salad.
Step 4: Mix the Dressing
- In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of fresh lemon juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt, and black pepper to taste. Whisk these together until smooth and creamy.
Step 5: Combine Salad Ingredients
- Add the shredded chicken and chopped celery into the dressing. Stir well until every piece of chicken is coated uniformly with the creamy dressing.
Step 6: Adjust Seasoning and Chill
- Taste your Homemade Chicken Salad and adjust salt and pepper if needed. For best results, cover and refrigerate for at least an hour to let the flavors marry beautifully.
Equipment
- Large Pot
- Slotted spoon or tongs
- Mixing Bowl
- Sharp knife and cutting board
- Measuring Spoons and Cups
Notes
- Store your Homemade Chicken Salad in an airtight container to keep it fresh for up to 3 days in the refrigerator.
- If the salad thickens after chilling, stir in a splash of lemon juice or a teaspoon of mayonnaise to loosen it up.
- Avoid freezing the salad as mayonnaise-based dishes tend to separate when frozen and thawed.