This is the perfect simple chicken salad to satisfy every craving. It’s inspired by the chicken salad at Westside Market, which is just the perfect chicken salad. You can add extras if you really want—chopped scallions, a little mustard, or fresh herbs—but it’s absolutely not necessary. By poaching the chicken in aromatics, you get extra flavorful, juicy chicken before you even start making the salad.
Ingredients
1 lb. chicken breast (about 2)
4 cups vegetable broth (or until chicken is covered by an inch of liquid)
5 garlic cloves
1 tablespoon salt
Juice of 1 lemon
¼ teaspoon black pepper
For the chicken salad
2 celery stalks, finely chopped (½ cup finely chopped as fine as you can get it)
1 teaspoon salt
¼ teaspoon blackpepper
Juice of 1 lemon
⅓ cup Kewpie mayo
Directions
Start by poaching your chicken. Add the chicken to a pot, then pour in the broth so the chicken is covered by an inch of liquid. Add the garlic, salt, lemon juice, pepper and bring to a boil. Turn off the heat and cover.
Let the chicken sit in the covered pot for 15 minutes. Use a thermometer to check the internal temperature of the chicken and make sure it reads 150°F (it will increase as the chicken rests).
Remove the chicken from the pot and let rest for 5 minutes.
Chop the chicken as finely as possible and add to a large bowl.
Stir in the celery, salt, pepper, lemon juice, and mayo. Taste and adjust seasonings as necessary, then serve on a sandwich, in lettuce cups, or eat on a chip.
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
