SALAD WITH THE FINEST CHICKEN

Chicken salad is a tried-and-true recipe. Crisp celery, green onion, and fresh grapes are mixed with diced chicken and creamy textures.

Salad of chicken in a white dish with a spoon.
Chicken salad conjures up images of summer’s own form of comfort food for me. It’s creamy, satisfying, and bursting with vibrant, fresh tastes. Every taste has notes of Dijon mustard, luscious grapes, and crunchy celery. What’s even better? It is the ideal throw-together supper because it requires very little cooking.

It’s all about the herbs, though, if you want to produce the best chicken salad. And there’s tarragon, which is my secret ingredient.

Tarragon complements the chicken well and adds to its wow effect. Everyone will be asking for seconds on this one, believe me. So go to the store, get your salad supplies, and watch the video below to learn how to make it.

INGREDIENTS IN CHICKEN SALAD
While the components are straightforward, the way their distinct tastes combine is crucial. Here’s how I do it:

Chicken Breasts — I poach boneless skinless chicken breasts, but leftover rotisserie chicken would also work.
Mayonnaise is the greatest creamy binder for combining all of the components. Mayonnaise is also simple to create at home!
Dijon Mustard — A little of Dijon mustard provides depth of flavor and a hint of heat.

Red Grapes – You may use red or green seedless grapes, but I like red grapes because of the contrast in color.
Celery – I enjoy the crunch of celery in my chicken salads.
Green Onion – Green onions have a savory taste without being overpowering, which is ideal.
Toasted Almonds — To bring out the nutty taste of your sliced almonds, toast them.
Parsley – Chopped up a few tablespoons of parsley is one of the best herbs for salads.
Tarragon is one of the best kept secrets in the kitchen. You’ll be surprised how much flavor a small amount of tarragon brings to the salad.
Lemon Juice — For a burst of brightness.
Seasonings (salt and pepper) – Always season to taste.

CHICKEN POACHING INSTRUCTIONS
This dish calls for poached chicken, which is simple, healthful, and delectable. It also means that if it’s a hot, sunny day outdoors, you won’t have to turn on the oven. It’s an added advantage.

Poaching may result in one of the most delicate pieces of chicken you’ve ever tasted if done correctly. Follow the easy steps below to get it right every time.

Make sure your chicken breasts aren’t overlapping or packed in a large pot or skillet.

Fill a bowl halfway with cold water and place the chicken in it. To add flavor to the water, season it with a pinch of salt.
Bring the water to a slow simmer over low heat. Reduce the heat to low and cover the pan with a lid.
Allow 10 minutes for the chicken to boil. Remember, patience is essential in this low-key, slow-moving procedure!
Check to verify if your chicken is cooked through. Turn off the heat when the inside temperature reaches 160-165 degrees Fahrenheit.
After you’ve withdrawn the chicken from the pot, let it rest for a minute or two. The chicken fluids will be able to disperse as a result.
Place the chicken in the refrigerator to chill. This is crucial because this dish calls for cold chicken.

Can you use cooked chicken or rotisserie chicken from the store? Yes, of course. While I love poached chicken, this dish can be made with nearly any chicken. Simply ensure that you have roughly four cups of chopped or shredded chicken on hand.

In the backdrop, a white bowl of chicken salad with a spoon and a little bowl of diced celery.
SALAD WITH CHICKEN: HOW TO MAKE IT
It’s time to construct the salad now that you have delightfully delicate chicken breasts. And there are only three stages in total:

1/2 cup almonds, lightly toasted in a pan on the stove Allow them to cool to room temperature.

Slice and cut the chicken breasts first into little 1/2-inch pieces. The grapes should next be quartered, the celery, parsley, and tarragon diced, and the green onion sliced.
Mix: In a large mixing basin, add all of the ingredients and stir until thoroughly blended. Add a little of salt and pepper to taste, and you’re done!
The greatest time to eat chicken salad is when it’s cold. As a result, refrigerate the combination before serving. This also aids in the blending of all the tastes for the most delicious salad.

RECIPE FOR THE ULTIMATE CHICKEN SALAD

With chopped chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs, chicken salad is a traditional salad dish. See how I make it in the video above!
INGREDIENTS

2 pound chicken breasts, boneless and skinless

1/2 cup almonds, sliced
1 tablespoon mayonnaise
1 tablespoon mustard (dijon)
2 stalk celery, chopped

1 cup red grapes, quartered

3 green onions, cut (green and white sections)
2 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
1 lemon, juiced,

seasoned with salt and pepper to taste
INSTRUCTIONS

IN ORDER TO PREPARE THE POACHED CHICKEN
Place the chicken breasts in a large saucepan or pan and cover with cold water by approximately an inch. Using salt, season the water. You can add aromatics of your choosing if you like. For additional information, see my poached chicken recipe.
In a saucepan, cook two chicken breasts.

Increase the heat to medium and keep it there until it achieves a soft simmer. Reduce the heat to low and cover the pan with a lid. Simmer for 8-12 minutes, or until the chicken reaches an internal temperature of 160-165 degrees Fahrenheit. Remove the chicken from the pan and let it aside to rest for a few minutes. Then put it in the fridge to cool.

RECIPE FOR CHICKEN SALAD
Place the chicken on a cutting board and dice it into 1/2-inch pieces after it has cooled.
On a chopping board, poached chicken.

Celery, green onion, grapes, parsley, and tarragon should all be diced. Combine those ingredients, as well as the mayonnaise, Dijon mustard, and lemon juice, in a mixing bowl. Salt & pepper to taste.

Combine all of the ingredients in a large mixing bowl and stir until thoroughly blended. Allow it to cool in the refrigerator until ready to serve.

NUTRITION CALORIES: 524 kcal, CARBOHYDRATES: 10 g, PROTEIN: 36 g, FAT: 38 g, SATURATED FAT: 6 g, CHOLESTEROL: 112 mg, SODIUM: 454 mg, POTASSIUM: 782 mg, FIBER: 3 g, SUGAR: 6 g, VITAMIN A: 318