A great basic recipe, this classic chicken salad is similar to the version served at many delis.
A great basic recipe, this classic chicken salad is similar to the version served at many delis.
I have shared several of my favorite chicken salad recipes over the years, from Curried Chicken Salad to Chicken Salad with Grapes & Almonds, but this is this classic version is the one I make most often for my family. It is simple, creamy, and flavorful — similar to the chicken salad served at many delis, with “no weird stuff in it,” as my kids would say. The key to success is starting with tender chicken. I use my simple 15-minute poached chicken recipe, but oven-roasted chicken breasts or a rotisserie chicken work well too. Serve the salad over greens or in a wrap or sandwich.
As mentioned above, I use poached chicken for this recipe — it’s easy. If you’d prefer to use roasted chicken, you’ll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet, and coat them with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 30 to 35 minutes, or until done, and then let cool.
Whisk well to combine.
To the dressing, add the chicken, scallions, celery, dill, and parsley.
Toss until evenly combined. (If using a rotisserie chicken, be careful when mixing so that it doesn’t fall apart too much.) Taste and adjust seasoning, if necessary.
Cover and refrigerate until ready to serve.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Classic Chicken Salad.
If you find anything inappropriate please report it here.
What You’ll Need Yo Make Classic Chicken Salad
As mentioned above, I use poached chicken for this recipe — it’s easy. If you’d prefer to use roasted chicken, you’ll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet, and coat them with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 30 to 35 minutes, or until done, and then let cool.
Step-by-Step Instructions
Make the dressing: In a large bowl, combine the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
Whisk well to combine.
To the dressing, add the chicken, scallions, celery, dill, and parsley.
Toss until evenly combined. (If using a rotisserie chicken, be careful when mixing so that it doesn’t fall apart too much.) Taste and adjust seasoning, if necessary.
Cover and refrigerate until ready to serve.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Classic Chicken Salad.
If you find anything inappropriate please report it here.
