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Ultimate Chicken Salad

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A classic chicken salad with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs, balanced with Dijon mustard and lemon juice for brightness.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts
  • ½ cup sliced raw almonds
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 cup red grapes, quartered
  • 2 celery ribs, diced
  • 3 green onions (green and white parts), sliced
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped tarragon
  • 1 lemon, juiced (about 3 tablespoons)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt.
  2. Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan.
  3. Let the chicken simmer for 8 to 12 minutes, or until the internal temperature reaches 160°F to 165°F.
  4. Remove the chicken and let it rest for a couple of minutes, then dice into bite-sized pieces.
  5. In a large mixing bowl, combine the diced chicken, celery, green onions, grapes, and sliced almonds.
  6. In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, parsley, tarragon, salt, and pepper.
  7. Pour the dressing over the chicken mixture and stir gently to coat everything evenly.
  8. Cover and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
  9. Serve on croissants, in sandwiches, wraps, or on a bed of lettuce.

Notes

For best flavor, chill the salad for at least an hour before serving. Tarragon adds a unique herbal note that elevates this classic dish. Use fresh grapes and celery for the best crunch and sweetness balance.

Nutrition

Find it online: https://www.receipster.com/creamy-crunchy-chicken-salad/

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