Classic Chicken Salad

Serve this classic chicken salad over lettuce or as a sandwich. Perfect served on a croissant with lettuce and tomato.

Photo by Kimberly V.
This chicken salad tastes even better the day after you make it!

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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