Tried and True Chicken Salad
My chicken salad recipe is simple and delicious with everything chicken salad should have - mayo, celery, chopped pickles, and a touch of dijon. Serve it on toasted bread for a great sandwich or add a scoop to a bed of lettuce for a lighter lunch.
Ingredients
- 3 chicken breasts, uncooked
- 1/3 cup mayonnaise (I prefer Duke's), more if you like a creamier chicken salad
- 1 1/2 tbsp dijon mustard
- 2 stalks of celery, finely diced
- 1/4 cup chopped sweet salad pickle cubes
- 1/4 cup chopped dill pickles
- 2 tsp tarragon
- salt and pepper
Instructions
- Fill a large skillet halfway with water or broth and heat on medium high heat. While it is heating, add a couple of cloves of garlic (crushed) and some salt and pepper.
- Add chicken breasts to skillet, making sure water or broth is just covering the chicken breasts. Cook for 15-20 minutes or until chicken is cooked through.
- Once cooked, finely dice the chicken breasts and add to a large bowl. *I like my chicken diced very fine. If you prefer to shred the chicken, you may do that as well after allowing it to cool.
- Add all other ingredients to the bowl with the chicken. If you prefer a creamier chicken salad like I do, add more mayo a spoonful at a time until you get the consistency you prefer.
Tried this recipe?Let us know how it was!
