I call this recipe The Ultimate Chicken Salad because it’s got it all: crunch from the vegetables, tartness from the creamy-lemony mayonnaise, sweetness from the grapes, and freshness from the herbs. What sets this recipe apart from most chicken salad recipes is the use of tarragon. While this leafy green herb adds its natural flavor components (which most resembles the flavors of licorice, anise and fennel) it also adds a fresh spring-like flavor with a touch of elegance.
The Ultimate Chicken Salad is perfect for sandwiches, wraps, salads, crostini or just eating it straight out of a bowl.
Recipe adapted from Downshiftology.
The Ultimate Chicken Salad
Chicken Salad has never tasted so good. In this recipe the diced chicken is covered with a lemony flavored mayonnaise, crispy vegetables, sweet grapes and fresh herbs. Don't skip out on the fresh tarragon because this is the secret ingredient that sets this recipe apart from the rest.
Ingredients
- CHICKEN:
- 1 kg (2.2 pounds) boneless skinless chicken breasts
- 2 lemons, halved
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 teaspoons salt
- SAUCE:
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 lemon juiced (about 2-3 tablespoons)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- VEGETABLES/FRUITS:
- 1 cup red grapes, quartered
- 2 stalks celery, diced
- 3 green onions, finely chopped
- HERBS:
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- GARNISH: optional
- 1/2 cup toasted sliced almonds
Directions
- Step 1 PREPARE THE CHICKEN: In a medium-sized pot add chicken, lemons (squeeze a bit of the juice into the pot before adding the lemons), bay leaves, peppercorns and salt. Add enough water to cover the chicken and lemons. Bring to a boil over medium-high heat. Once it boils reduce the heat to low, cover the pot, and let the chicken simmer. It is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. This takes usually about 15 minutes, depending on how thick your chicken breasts are. Remove the chicken and let it come to room temperature on the counter. Once completely cooled transfer to a cutting board and dice into small pieces. Set aside.
- Step 2 MAKE THE SAUCE: Add all 5 sauce ingredients into a small bowl. Stir well. Set aside in the refrigerator to chill.
- Step 3 PREP THE REST: Dice and chop the grapes, celery, green onions and fresh herbs. (It is best when the fresh herbs are very finely chopped to help evenly distribute the flavors.) Add everything into a large bowl (the bowl you will use to assemble the salad together).
- Step 4 ASSEMBLE: Add diced chicken and prepared sauce into the bowl. Mix everything together until it is well combined. Let it chill in the fridge until you’re ready to serve. (If you can wait a day then do so because it tastes best the next day.)
- Step 5 OPTIONAL: Add toasted sliced almonds for garnish. To toast, preheat oven to 350°F (180°C). Arrange almonds in a single layer on a baking sheet. Bake for about 3-4 minutes.