This Classic Chicken Salad features tender poached chicken breast combined with mayonnaise, fresh celery, red onion, and dill pickle relish for a creamy, tangy side dish. The gentle poaching method in seasoned broth ensures the chicken stays moist and flavorful.
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Place chicken breast in a pot and cover with chicken broth by about one inch.
Add roughly chopped celery stalks, garlic powder, seasoned salt, black pepper, and a quartered lemon to the pot.
Bring the pot to a boil over high heat.
As soon as it reaches a boil, immediately remove the pot from the heat.
Cover the pot and let the chicken sit in the hot broth for 20 minutes to cook through.
After 20 minutes, remove the chicken from the pot and place it on a cutting board to cool down.
Once the chicken is cool enough to handle, shred it using two forks.
In a large mixing bowl, combine the shredded chicken, mayonnaise, finely diced red onion, finely diced celery, and dill pickle relish.
Season with salt and pepper to your taste and mix everything together until well combined.
Serve as desired, for example with crackers and sliced American cheese.
Store in an airtight container in the refrigerator for up to 2 days. Serve chilled; no reheating recommended.
Poach the chicken gently in seasoned broth with celery and lemon at a low simmer, never boiling. This prevents the meat from drying out and infuses it with flavor.
Yes, you can prepare it up to 2 days ahead and store it in an airtight container in the refrigerator. Add dill pickle relish just before serving to maintain texture.
Finely dice both to ensure even distribution throughout the salad and consistent flavor in every bite.
Greek yogurt or a combination of mayo and Greek yogurt works well for a lighter version, though it will change the creamy texture slightly.
This recipe yields approximately 4 cups of chicken salad, enough for 4-6 servings depending on portion size.
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