Classic Chicken Salad
Serve this classic chicken salad over lettuce or as a sandwich. Perfect served on a croissant with lettuce and tomato.
- 1 3/4 pounds boneless, skinless chicken breasts, trimmed
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 2 celery ribs, chopped fine
- 3/4 cup mayonnaise
- 2 scallions, minced
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
Preparation time 15mins
Cooking time 50mins
Season the chicken with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully add the chicken and cook until lightly golden brown on the first side, about 5 minutes. Flip the chicken over, cover, and continue to cook until it is no longer pink in the center, about 5 minutes longer. Transfer the chicken to a plate and refrigerate until chilled, about 30 minutes.
Cut the chilled chicken into 1/4-inch pieces and toss with the remaining ingredients. Season with salt and pepper to taste. Serve.
To make ahead; Chicken salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice.