The Best Ever Chicken Salad recipe
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You'll never need another chicken salad recipe after you taste this. Light, flavorful, and without the dominance of mayo, this recipe will become your old friend in the kitchen who you turn to again and again. By the way, this chicken salad pairs well with The Best, Softest Whole Wheat Bread Machine Rolls.
t. = teaspoon
T. = tablespoon
Place chicken breasts in large saucepan* and cover with water. Add onion, tarragon, chicken base/granules/bouillon, and pepper. Place the pot of chicken on the stove top over medium-high heat. Bring the water to a boil.
As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when no longer pink in the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat. Remove chicken from pan and let cool while you make the dressing.
In a large bowl, whisk together the vinegar, Dijon, salt, curry powder, mayonnaise, and pepper. Continue to whisk and slowly stream in olive oil. Shred or dice chicken and place, along with the grapes, in the bowl. Mix gently until combined and serve.
Total time: 30 – 40 minutes
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