Classic Chicken Salad Recipe
Whether you're looking for a dish to bring to a picnic/cookout or you're just looking for something other than the same old roasted chicken, this Classic Chicken Salad Recipe will have you and those who try it slathering it on everything.
- 10 ounces of chicken breast or tenderloins
- 1 cup of chicken stock or water.
- ¼ cup celery (chopped)
- 1 tablespoon scallion (thinly sliced)
- 2 tablespoons red onion (peeled and small diced)
- ¼ cup mayo
- 2 tablespoons Mae Ploy (Thai chili sauce)
- 1 tablespoon dijon mustard
- 1 tablespoon Italian parsley (chopped)
- Salt to taste
- Pepper to taste
- Liberally season each chicken breast or tenderloin with salt and pepper.
- Put them into an adequate sized pot and cover with the stock or water and gently bring the stock to a simmer using medium heat.
- Once the liquid reaches a very low simmer, adjust the heat to maintain that temperature, stir the pot gently to ensure the chicken is cooking evenly, and continue to cook for 4-8 minutes (depending on the size of chicken) until the chicken reaches 160F.
- Once the chicken has reached 160 F, remove each cooked breast or tenderloin from the pot and pot onto a pan to chill.
- Cool the chicken in the fridge until they are about room temperature. Do not fully chill.
- While the chicken is cooling, make the sauce by adding the mayo, Mae Ploy, and dijon mustard to a bowl. Whisk to combine.
- Cut your celery, scallion, parsley and red onion and add them to the sauce. Stir and season to your liking with salt and pepper.
- Once the chicken has cooled to room temperature, cut each piece of chicken into pieces about the size of your thumbnail. Add the chicken to the sauce and gently stir to combine. Make sure all pieces of chicken are coated in the sauce.
- Refrigerate for about 1 hour or until fully chilled.
- Season to taste with salt and pepper before serving.
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