Best Homemade Chicken Salad

by Elenor Craig
Best Homemade Chicken Salad

How to make The Best Homemade Chicken Salad: A Quick and Easy Recipe which was transferred to me from my grandfather and mother. My grandmother and father created the most delicious Chicken Salad. It’s a joint effort; my grandfather assembles the ingredients, whereas my grandmother makes the dressing. It’s not specifically like your normal Salad. They prefer to embody chopped apples for a sweet note and additionally chopped green olives for their tangy saltiness.

They’ll use leftover chicken, or their favorite baked chicken dish and even embody a number of the crispy skin. You may also simply poach some without bone skinless chicken breasts or thighs in Salted Water for this Salad.

The “Secret Sauce”, thus to talk of this salad, is the tablespoon of plum preserves my grandmother adds to the mayo-based dressing. You may use any Berry Jelly or Jam. However, as we have a tendency to invariably have plenty of plum jam obtainable (due to many plum trees), that’s what grandma reaches for initially. Grandma balances out the sweetness from the dab of Jam with a little lemon juice, and The result’s fantastic. Lots of People asked me how to make Chicken Salad and how my recipe is more delicious than others, and I simply answered them with my grandma’s Best Homemade Chicken Salad and her effort. The best way to learn something is to implement them, so I decided to make this section with How to make Best Homemade Chicken Salad so people can implement it.

Benefits of Homemade Chicken Salad:

Most People eat Homemade Chicken Salad from hotels and restaurants (most of them really don’t know how to make the Best Homemade Chicken Salad. They just give the formality) because mostly they don’t know how to make Best Homemade Chicken Salad or they hate cooking. But my advice for them is to use only homemade food. If you don’t know about cooking, then, fortunately, we have provided you with the recipes for all food.

The Homemade Chicken Salad is healthier, more delicious and tastier than the outdoor one and additionally easier to make. Homemade Chicken Salad also saves you time and prevents different outdoor diseases from you, and also helps you to reduce your fats and balance protein and cholesterol in your body.

Best Homemade Chicken Salad

Best Homemade Chicken Salad

Elenor CraigElenor Craig
Try out this Best Homemade Chicken Salad so you will never need to look further for restaurant and hotel dishes.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 4 people
Calories 927 kcal



  • 4 cups chicken diced cooked, instruction follows
  • 1 stalk celery cut into 1/4-inch dice
  • 4 stalks scallions cut and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
  • 2 teaspoons tarragon finely cut fresh, or fresh dill
  • 2 tablespoons parsley finely cut
  • 1 cup salad dressing ready or home-brewed
  • 2 teaspoons lemon juice strained freshly squeezed
  • 1 teaspoon dijon mustard
  • 2 teaspoons kosher salt
  • 1 pinch ground black pepper


  • 10 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 small onion halved
  • 1 small carrot halved
  • 1 stalk celery halved
  • 3 pounds chicken breasts halves, on the bone and fat cut
  • 6 cups chicken stock homemade or low-sodium canned


  • In a bowl, toss along the chicken, celery, scallions and herbs. Set aside.
  • In a small bowl, mix the lemon juice, mayonnaise, salt, mustard and pepper for more taste. Raise the chicken and mix gently until combined. Refrigerate until able to serve.
  • Serve on a bed of lettuce with sliced tomatoes, in 1/2 an avocado or in a chicken club sandwich created with artisan bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
  • Add the thyme, parsley, onion, carrot, celery, and chicken breasts in a medium cooking pan. Cover it with broth, and bring simplicity to a boil. Lower the heat so it can boil completely, and cover the saucepan. Poach the chicken for twenty minutes or till firm to the touch. Take away the pan from the heat, uncover it, and cool the chicken in the liquid for half-hour.
  • Transfer the chicken to a chopping board and reserve the liquid. Bone and skin the chicken and cut the meat into one-inch cubes. Discard the bones and skin.
  • Strain the broth and store it, covered, in the refrigerator for three days or freeze it for later use. Remove any fat from the surface of the broth before using. Yield: four cups cubed chicken or four to six servings


If you implement all these steps, you will have your Chicken Salad which will be ready to serve. You will no longer need to ask someone How to make Chicken Salad.
Some ingredients will depend on your quantity and demand. You can use any amount of chicken and salt (the salt completely depends on your taste or the guest’s taste). We explain everything here and in the direction so you can find everything here and don’t need to further look about how to make chicken salad.


Calories: 927kcalCarbohydrates: 25gProtein: 104gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 313mgSodium: 2777mgPotassium: 2152mgFiber: 2gSugar: 14gVitamin A: 2663IUVitamin C: 15mgCalcium: 90mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.

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