Classic Herb Chicken Salad

Name: Classic Herb Chicken Salad
Ingredients: 1.5 lb boneless, skinless chicken breasts; 0.5 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 2 ribs celery, finely diced; 2 scallions, thinly sliced; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh flat-leaf parsley; 0.75 teaspoon kosher salt; 0.25 teaspoon freshly ground black pepper

North American

4 servings | 30 minutes

Sources: Cross-checked against Barefoot Contessa and Serious Eats

4 servings

You’ll need

10 items · tap to check off

Make it step by step

9 steps · 29 min of timed cooking

Place chicken breasts in a medium saucepan and cover with cold water by 1 inch.
Bring water to a gentle simmer over medium heat, skimming any foam from the surface.
Reduce heat to low, cover pan, and simmer 12 to 14 minutes until chicken reaches 165°F inside.⏱ 14 min
Transfer chicken to a cutting board and let cool completely for 15 minutes.⏱ 15 min
Cut the cooled chicken into bite-sized 1/2-inch cubes.
Whisk mayonnaise, Dijon mustard, lemon juice, salt, and black pepper together in a large mixing bowl.
Add cubed chicken, celery, scallions, fresh dill, and flat-leaf parsley to the dressing bowl.
Fold ingredients gently with a rubber spatula until the chicken is evenly coated.
Taste and adjust seasoning with extra salt or lemon juice before serving.

💡

Chef’s tip · Let the chicken cool completely before tossing with mayonnaise so the residual heat doesn't melt the dressing into an oily liquid.

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