Best Chicken Salad Recipe
Chicken salad is a classic recipe. But this version has a secret ingredient that takes it to the next level. It’s easy to make, bright, full of flavor, high in protein, and low in calories. The perfect summer dish to have on hand in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 (4-ounce) servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 2 pounds of boneless, skinless chicken breasts, or cooked chicken of your choice (see note #1)
- 6 eggs, hard-boiled, chopped
- 1/2 cup red onion, diced small
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Kosher sale
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon Cayenne pepper, or more to your taste
Instructions
- Place chicken breasts in a single layer in a large saucepan. Cover with water up to 1″ above the chicken. Turn the heat to high and bring to a boil. When the pan is boiling, lower the heat to maintain a gentle simmer, and cover it with a lid. Check the chicken every 8 minutes with an instant-read thermometer until it registers an internal temperature of 165°F in the thickest part of the meat. Remove from heat, carefully drain the pan into a sink, and fill with cool water.
- When the chicken is cool enough to handle, shred the chicken, then chop it into even size pieces.
- Place the chicken into a large mixing bowl. Add the chopped eggs, diced red onion, mayonnaise, and cayenne pepper, along with the salt and pepper. Mix to combine.
- Drizzle the lemon juice over the top of the mixed salad. Stir to combine.
- Taste the salad, add salt and pepper to your preference.
- Chill for 30 minutes and serve.
Notes
- You can use any chicken – a rotisserie chicken, roasted chicken, grilled chicken, white or dark meat.
Find it online: https://foodienoise.com/best-chicken-salad-recipe/