With the Fourth of July fast approaching, I’m sharing my easy chicken salad recipe. There are many versions of this salad, but this one hits the spot every time.
4 split (2 whole) chicken breasts, bone-in, skin on
Kosher salt and freshly ground black pepper
3/4 cup mayo
1 cup small-diced celery (2 stalks)
1 1/2 cups of green or purple seedless grapes
1 cup of walnuts
For Poached Chicken
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
5 to 6 cups chicken broth
If you are not using leftover chicken, put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Then, remove the pan from the heat and let cool for 30 minutes. Bone and skin the chicken and cut the meat into 1 inch cubes. The broth can be strain and store in the fridge for another use.
Once the chicken is cool, toss the chicken, celery, grapes and walnuts in a bowl. Then toss in the mayo and add s & p to taste. Mix gently until combined.
Note that you can add scallions and tarragon for more flavor. I’m just not a fan of onions and haven’t gotten around to planting tarragon in my garden. If you don’t have walnuts on hand, almonds work also. Other versions of this recipe include pineapple instead of grapes. Mix in match to find your favorite version.
Make sure to chill before serving. You can serve this on a bed of lettuce or on bread with sliced tomatoes and avocado.
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