Mom's Chicken Salad

Name: Mom's Chicken Salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 3 1/2 pounds whole chicken; 2 carrots, cut into large chunks; 1 yellow onion, halved; 1 tablespoon kosher salt, divided; 8 whole peppercorns; 2 bay leaves; 1 tablespoon butter; 1/2 large yellow onion, chopped; 1 cup walnuts, crushed; 1/2 teaspoon kosher salt; 1 teaspoon smoked paprika, plus more for finishing; pinch Pinch of cayenne pepper; 2 pieces wheat or white bread, torn into small pieces

Recipe GLPR0aa3e79c60197b

Salad

80 min

540 cal

Servings: 6

Stovetop

SNAP eligible

A classic chicken salad made by simmering a whole chicken until tender, then shredding the meat and folding it into a rich walnut sauce with smoked paprika, sautéed onions, and toasted bread crumbs. Serve warm or chilled for a comforting main course.

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Ingredients

3 1/2 pounds whole chicken

2 carrots, cut into large chunks

1 yellow onion, halved

1 tablespoon kosher salt, divided

8 whole peppercorns

2 bay leaves

1 tablespoon butter

1/2 large yellow onion, chopped

1 cup walnuts, crushed

1/2 teaspoon kosher salt

1 teaspoon smoked paprika, plus more for finishing

pinch Pinch of cayenne pepper

2 pieces wheat or white bread, torn into small pieces

Directions

Place the whole chicken in a large pot and cover with cold water. Add the carrot chunks, halved onion, 1 tablespoon kosher salt, peppercorns, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low and simmer gently for 45 to 50 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Remove the chicken from the broth and let cool until it can be handled. Once cooled, shred all the meat from the bones, discarding the skin and bones. Set the shredded chicken aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
Stir in the crushed walnuts, 1/2 teaspoon kosher salt, smoked paprika, and cayenne pepper. Cook for 2 minutes, stirring frequently, until the spices are fragrant.
Add the torn bread pieces to the walnut mixture and stir to combine, cooking for 1 to 2 minutes more.
Fold the shredded chicken into the walnut sauce, stirring gently until well combined. Cook for 2 to 3 minutes to heat through. Taste and adjust seasonings as needed.
Transfer to a serving dish and garnish with a pinch of smoked paprika. Serve warm or chill before serving, as preferred.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight salad anchored by poached chicken, which is available everywhere in Charlotte and costs about $2 per serving for the protein. The stated 80 minutes is honest—you need 45 minutes to poach the chicken gently, then 15 minutes to chop and assemble. Walnuts and smoked paprika are standard stock at Harris Teeter, Food Lion, and Kroger, so no extra stops. The main drawback is that chicken salad does not reheat well; it's best eaten the day it's made, and the mayo-based binding can separate if kept longer than 24 hours, which limits its usefulness for meal prep in a busy household.