Classic Chicken Salad

January 21, 2012

in Entrees,Recipes

By Riki Shore

Classic Chicken Salad

Sometimes you need some comfort food. Like maybe after a cross-country move? When you’re still jet-lagged, not used to the new house or the cold weather?

For me, chicken salad has always been a comforting lunch. Yesterday I roasted a couple of chicken breasts while unpacking some boxes. Then I mixed up a very simple, classic chicken salad. This was partially because I hadn’t unpacked any spices yet, and partially because I was craving simplicity. I dressed a bed of greens with mustard vinaigrette and topped it with chicken salad.

This afternoon I topped the whole shebang with dried cranberries and it was even better than yesterday. Some chopped toasted walnuts would work well here too, if you have them on hand.

Stay tuned for some more involved recipes coming your way once I catch up my sleep!

2 bone-in chicken breasts
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 celery stalks
2 tablespoons dijon mustard
4 tablespoons mayonnaise

1. Preheat the oven to 350 degrees.
2. Rub the chicken breasts all over with olive oil. Sprinkle them liberally with salt and pepper. Place them on a baking sheet and roast for 35 – 40 minutes, or until the internal temperature is 160 degrees.
3. Allow the chicken to rest until it’s cool enough to handle. Remove and discard the skin. Shred the meat into bite-size pieces using your fingers. Save the bones in a Ziploc bag in your freezer for stock.
4. While the meat is still warm, sprinkle with a little salt and pepper, and toss in the lemon juice. Set aside to cool to room temperature.
5. In a small bowl, combine the mustard, mayonnaise, and salt and pepper to taste. Stir well and adjust seasonings.
6. Trim the celery, reserving the fronds. Chop the celery and mince the fronds. Place these in a medium bowl with the chicken and stir to combine. Add enough dressing to moisten and stir to combine well. Taste and add more dressing as needed. This salad makes about 3 servings and will keep for 2 – 3 days, covered, in the fridge.

Here are some more chicken salad recipes for you to try:


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