Chicken Salad With Fresh Herbs
Since grandma’s chicken salad is a fond memory for many of us and chicken salad is naturally keto, we had to include it here and add two flavorful make-ahead variations. In many of this book’s chicken recipes, we bump up the fat content by using chicken thighs. But for this classic recipe, chicken breasts were more flavorful.
Ingredients
- ¼ teaspoon table salt plus salt for poaching chicken
- 1½ pounds boneless skinless chicken breasts, trimmed
- ¾ cup mayonnaise
- ¼ cup finely chopped celery
- ¼ cup chopped fresh chives dill, and/or tarragon
- 2 teaspoons lemon juice
- ⅛ teaspoon pepper
Instructions
- Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let sit until chicken registers 165 degrees, 15 to 17 minutes. Transfer chicken to paper towel–lined plate and refrigerate until cool, about 30 minutes.
- Stir mayonnaise, celery, herbs, lemon juice, salt, and pepper together in bowl. Transfer chicken to cutting board, pat dry with paper towels, and cut into ½-inch pieces. Add chicken to bowl with mayonnaise mixture and toss to combine. Season with salt and pepper to taste. Serve.