CLASSIC CHICKEN SALAD

• Prep Time: 15 minutes (active chopping & mixing)

• Cook Time: 15 minutes (if poaching raw chicken)

• Chill Time: 1 hour (mandatory) – This is non-negotiable. The flavors marry in the cold.

• Total Time: 1 hour 30 minutes

Intensity Note: If using a rotisserie chicken, active time drops to 10 minutes. The “difficulty” becomes a 1 out of 5.

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Ingredients

*Makes 4-6 generous servings (about 5 cups)*

For the Chicken (choose one method):

• Method A (Poached – Best Texture): 1.5 lbs (680g) boneless, skinless chicken breasts (about 2 large breasts)

• Method B (Cheater’s Shortcut): 3 cups finely chopped rotisserie chicken (white and dark meat mixed)

For the Dressing (The Classic Base):

• ¾ cup (180g) high-quality real mayonnaise (Duke’s or Hellmann’s recommended. Do not use Miracle Whip.)

• 1 tablespoon fresh lemon juice (from ½ lemon)

• 1 teaspoon Dijon mustard (adds a subtle tang and emulsifies the dressing)

• ½ teaspoon fine sea salt

• ¼ teaspoon freshly ground black pepper

For the Texture & Flavor (The Classic Trio):

• ½ cup finely diced celery (about 2 ribs – use the inner, tender stalks)

• ¼ cup sweet pickle relish (Crucial step: see note below to drain it)

• 2 tablespoons finely chopped red onion (or 3 tablespoons of chives for a milder bite)

For the Optional but Recommended Finish:

• 1 tablespoon fresh dill or parsley, finely chopped

• ¼ teaspoon paprika (for color and a whisper of smokiness)

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Method (Step-by-Step)

Part 1: Prepare the Chicken (15 minutes | Intensity: Low-Medium)

If using poached chicken (recommended for juiciest results):

1. Place chicken breasts in a medium saucepan. Cover completely with cold water by 1 inch. Add 1 teaspoon of salt to the water.

2. Bring to a gentle simmer over medium heat (do not let it boil violently—that toughens the meat).

3. Reduce heat to low, cover, and simmer for 12-15 minutes, until chicken registers 165°F (74°C) internally.

4. Transfer chicken to a cutting board. Let rest for 5 minutes. Then, chop into ½-inch cubes. Too fine, and it becomes paste. Too large, and it won’t mix. Aim for bite-sized pieces.

If using rotisserie chicken:

1. Remove skin and bones. Chop the meat into ½-inch cubes. Combine white and dark meat for the most flavor.

Part 2: The Critical “Drain the Relish” Step (2 minutes | Intensity: Low)

This is where most home cooks fail.

1. Place the ¼ cup of sweet pickle relish in a fine-mesh strainer.

2. Press firmly with the back of a spoon to extract as much liquid as possible. Let it drain for 2 minutes. Discard the liquid. Wet relish will make your chicken salad watery by hour two. Dry relish = creamy perfection.

Part 3: Make the Dressing (3 minutes | Intensity: Low)

1. In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and pale yellow.

2. Taste the dressing base. It should be tangy, salty, and creamy. Adjust lemon or salt now before adding chicken.

Part 4: Assemble the Salad (5 minutes | Intensity: Low-Medium)

1. Add the chopped chicken, drained relish, finely diced celery, and red onion to the bowl with the dressing.

2. Sprinkle in the fresh herbs (if using) and paprika.

3. Fold, don’t stir. Using a rubber spatula, gently fold the ingredients together from the bottom of the bowl. Stirring aggressively will break down the chicken chunks. You want distinct pieces coated in dressing.

Part 5: The Most Important Step – The Chill (1 hour | Intensity: Zero)

1. Cover the bowl tightly with plastic wrap or transfer to an airtight container.

2. Refrigerate for a minimum of 1 hour. Overnight is even better.

   • Why? The cold temperature firms the dressing. The flavors of the onion, celery, and relish literally infuse into the chicken. Eating it immediately will taste like chicken with mayo. Waiting gives you Classic Chicken Salad.

Part 6: Final Taste & Serve (5 minutes | Intensity: Low)

1. After chilling, stir once gently. Taste again. The cold mutes salt slightly, so you may need one final pinch of salt or a squeeze of lemon.

2. Serve immediately.

Serving Suggestions:

• Sandwich: Piled high on toasted brioche or a flaky croissant with butter lettuce and sliced tomato.

• Low-Carb: Scooped into halved avocado boats or butter lettuce cups.

• Salad: On a bed of mixed greens with hard-boiled egg wedges.

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Storage & “The Last of the Recipe”

Refrigerator Life: Store in an airtight container for 3-4 days. Do not freeze—mayonnaise splits when thawed, creating a grainy, oily mess.

How to Revive Leftovers: On day 3, the salad might seem dry as the bread (if leftover from a sandwich) or vegetables absorb moisture. Stir in 1 tablespoon of fresh mayonnaise and a squeeze of lemon juice. It will taste brand new.

The “Last Bite” Rule: The absolute best way to use the final ½ cup of this chicken salad is to spoon it over a warm, crispy potato skin or stuff it into a hollowed-out mini bell pepper for a zero-waste appetizer.

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Nutrition Information

*The following nutrition facts are calculated per serving (based on 6 servings) using poached chicken breast, full-fat mayonnaise, and sweet pickle relish. Values are estimates.*