Chicken Salad
Description
Serve this easy, classic chicken salad for your family or guests. Use leftover or rotisserie chicken to make it even easier, along with grapes, celery, green onions, real mayo and spices.
Ingredients
2 lb. boneless, skinless chicken breasts
1/2 c. sliced raw almonds
1 c. real mayonnaise
1 T. Dijon mustard
1 c. red grapes, quartered
2 celery ribs, diced
3 green onions, green and white parts, sliced
2 T. finely chopped parsley
1 T. finely chopped tarragon
1 lemon, juiced (about 3 T.)
kosher salt and freshly ground black pepper
Directions
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Poaching the Chicken:
Place chicken breasts in a wide pot; cover with about 1 inch cold water; season generously with salt.
Cook on the stovetop on medium heat until reaching a gentle simmer. Reduce heat to low; cover. Simmer 8 - 12 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the chicken from the pot; let rest several minutes. Refrigerate.
Chicken Salad:
Place cooled chicken on a cutting board; dice into 1/2 inch pieces.
Dice the celery, green onion, grapes, parsley and tarragon; add to a bowl with the mayonnaise, Dijon mustard, and lemon juice; season with salt and pepper. Mix until ingredients are well combined.
Refrigerate until ready to serve.
Serve on your favorite bread or croissants.
6 servings.