The Best Chicken Salad Recipe

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The Best chicken salad recipe with gently poached chicken, celery, grapes, toasted almonds and a tangy mayo and sour cream dressing.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Servings: servings

Calories: 489kcal

Author: Val

Ingredients

For cooking chicken

1 pound chicken breasts 2 large breasts, boneless, skinless
½ teaspoon salt
¼ teaspoon pepper
1 cup chicken stock
2 cloves garlic diced
1 teaspoon dried thyme

For the salad

1 cup celery 1 large celery stalk, diced
1 cup red grapes diced
½ cup green onions about 2-3 onions, chopped
⅓ cup almonds chopped or crushed
½ cup mayonnaise
⅓ cup sour cream or Greek yoghurt
1 tablespoon Dijon mustard
1 teaspoon onion powder
¼ teaspoon salt & pepper or to taste

Instructions

POACHING THE CHICKEN

Cut each chicken breast into two thinner pieces by slicing through the thickest part, then season with the salt and pepper.
Pour the chicken stock into a wide saucepan, add the diced garlic and dried thyme, and bring to a gentle simmer over medium heat.
Nestle the chicken into the stock in a single layer, adding a splash of water if the liquid does not reach halfway up the meat.
Cover, reduce the heat to low, and poach at a bare simmer for 12 to 15 minutes, turning once. The thickest part should reach 165°F (74°C).
Lift the chicken onto a cutting board and cool for 5 to 10 minutes, then dice into small pieces and transfer to a large bowl. Save the poaching liquid for soup if you like.

MIXING THE SALAD

While the chicken cooks, dice the celery, grapes and green onions.
Toast the chopped almonds in a dry skillet over medium-high heat for a couple of minutes, stirring often, until golden and fragrant. Set aside.
Add the celery, grapes, green onions, mayonnaise, sour cream, Dijon mustard and onion powder to the diced chicken and mix well. Stir the almonds through or save them for the top.
Taste and season with the remaining salt and pepper. Chill for at least 30 minutes before serving.

Notes

Cooking Time and Temperature

Poach the chicken at a bare simmer on the stovetop, covered, for 12 to 15 minutes. Thinner pieces cut from smaller breasts sit at the shorter end of that range and thicker pieces at the longer end. The thickest part should read 165°F (74°C) on an instant-read thermometer.

Toast the almonds in a dry skillet over medium-high heat for 2 to 3 minutes, stirring often, and take them out as soon as they turn golden.

Taste & Texture

This classic chicken salad is creamy, savory and tangy with sweet bites of grape running through it. The poached chicken stays tender, the celery keeps its crunch, and the toasted almonds add a nutty finish on top.

Recipe Variations and Substitutions

Nuts: Pecans or walnuts work in place of the almonds, toasted the same way.
Fruit: Diced apple, blueberries or chopped peaches can stand in for the grapes.
Crunch: Radish, cucumber or carrot can replace the celery if you prefer.
Dressing: Greek yogurt in place of the sour cream makes the dressing tangier and a little thicker.
Mustard: Wholegrain mustard gives the dressing more texture, and hot mustard adds a kick.
Extra tang: A tablespoon of lemon juice or white wine vinegar stirred in at the end sharpens the dressing.

Storage, Freezing & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Not recommended, since the mayonnaise and sour cream separate and the celery turns limp after thawing.
To Serve Again: Serve cold and stir well before eating. If the dressing looks tight, fold in a spoonful of sour cream.

Serving Recommendations

I usually pile this into soft bread rolls with a leaf of lettuce, but it is just as good spooned over greens or cooked quinoa. For a lighter lunch, use large romaine or butter lettuce leaves as cups, and keep the toasted almonds on top so they stay crisp.

Proper Storage Tips

Cool the chicken completely before mixing it with the dressing.
Refrigerate the salad within 2 hours of making it.
Keep it in a sealed container so it does not pick up fridge smells.
Once served, do not leave the salad out for longer than 4 hours.

Pro Tips

Slice the breasts in half horizontally so they cook evenly and quickly.
Keep the poaching liquid barely simmering, never boiling, for tender meat.
Use a thermometer rather than cutting into the chicken to check doneness.
Dice the grapes and celery small so every spoonful has some of each.
Season at the end, after everything is mixed, and taste as you go.
Chill the finished salad for at least 30 minutes so the flavors settle.

Nutrition