Best Chicken Salad

Updated Feb. 13, 2023

Total Time

20 minutes (prep) + 2 hours (chicken resting) + 4 hours (chilling)

Recipe Overview

This chicken salad features tender, hand-poached chicken shredded into plush pieces, tossed with a tangy dressing of mayonnaise, sour cream, and lemon, plus crunchy celery, nuts, and fresh herbs. The hands-off poaching method ensures juicy, flavorful results, while chilling allows flavors to meld into a luxurious, satisfying dish.

Ingredients

For the Chicken

• 4 pounds bone-in, skin-on chicken breasts (thawed if frozen)

• 2 scallions, cut into thirds (for poaching)

• ¼ teaspoon black peppercorns (for flavor-infused poaching liquid)

• 1 lemon, halved (½ juiced, ½ reserved for garnish)

For the Dressing

• ⅔ cup mayonnaise (preferably Hellmann’s, Best Foods, or homemade)

• ¼ cup sour cream or crème fraîche (adjust to taste)

• ½ teaspoon Dijon mustard or 1 teaspoon brine from pickled vegetables (optional, for tang)

For the Toppings

• 2–3 pale green celery ribs, cut into ¼-inch medium dice

• ½ cup minced onion or finely sliced scallion (optional)

• ½ cup walnut or pecan halves, broken into bite-size pieces

• 3 tablespoons chopped fresh tarragon, parsley, or chives (plus extra for garnish)

• Salt and freshly ground black pepper (to taste)

Preparation

Step 1: Prepare the Poaching Station

Choose a heavy-bottomed Dutch oven or pot with a tight-fitting lid (sturdy construction ensures even heat retention). Fill the pot ⅔ full with cold water. Add scallions and peppercorns; this infuses the liquid. Boil 2 cups of extra water in a teakettle for water-level adjustments.

Step 2: Poach the Chicken (Hands-Off Method)

Bring the pot to a rolling boil over high heat, then remove from heat. Gently lower the chicken breasts into the hot water (ensure full submersion; add boiling water if needed to cover by 2 inches). Replace the lid and let rest undisturbed for 2 hours.

Foolproof Alternative (from community feedback): For quicker results, use a whole bone-in chicken breast. Cover with cold water to barely submerge, bring to a boil, reduce heat to low, and simmer for exactly 20 minutes. Remove immediately to cool; this creates "velvet chicken"—tender meat pulled by hand into large shreds (never cut with a knife).

To test doneness: Cut into a thick piece; if meat near the bone is pink, return to low heat and simmer 10 minutes more.

Step 3: Shred Chicken & Make Stock

Using tongs, lift chicken from the pot. Discard bones, skin, and fat. Pat meat dry with paper towels, then shred into bite-sized pieces.

Pro Tip: Add bones/skin to the cooking liquid, simmer until rich, strain, and refrigerate for homemade chicken stock.

Step 4: Whisk the Tangy Dressing

In a bowl, whisk ½ lemon juice, mayonnaise, and sour cream. Add mustard or pickle brine (if using). Taste and adjust: add salt/pepper or more sour cream for thickness. Pour over shredded chicken, scraping the bowl clean with a rubber spatula.

Step 5: Assemble & Chill

Add celery, onion (if using), nuts, herbs, salt, and pepper to the chicken mixture. Toss gently. Cover and refrigerate at least 4 hours (or overnight) to allow flavors to meld. Taste and adjust salt/pepper before serving; garnish with extra herbs.

Pro Tips & Community Insights

• Velvet Texture: Pulling chicken by hand (not cutting) creates tender, plush shreds, as noted in the "velvet chicken" technique.

• Rich Stock: Repurpose bones/skin into a flavorful stock for future use.

• Indulgent Choice: This is a luxurious, calorie-dense dish—avoid daily consumption. For lighter options, explore low-fat recipes online.

• Time-Saving Shortcut: Use store-bought roasted chicken; remove meat from bones and shred.

Enjoy this classic, crowd-pleasing chicken salad, perfect for lunch, dinner, or gatherings!