Classic Chicken Salad


  • 2 6-8oz boneless, skinless chicken breast, trimmed
  • 1/4 cup mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 celery rib, minced
  • 1 small shallot, minced
  • 1 tbsp fresh parsley or tarragon
  • salt and pepper, to taste


  1. Dissolve 1 tablespoon of salt in 3 cups of cold water in a medium saucepan. Submerge chicken in water. Heat saucepan over medium heat until water registers 170 degrees. Off heat, cover saucepan and let sit until chicken registers 165 degrees, about 15-17 minutes.
  2. Transfer chicken to paper towel-lined plate and refrigerate until cool, about 30 minutes. Pat chilled chicken dry with paper towels and cut into 1/2 inch pieces.
  3. Whisk mayo, lemon juice, and mustard together in medium bowl. Add cut chicken, celery, shallot, and parsley and toss to combine. Season with salt and pepper to taste and serve.

Original recipe from The Complete Cooking for Two Cookbook.

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