Serves 4
25 min
Classic Chicken Salad
Recipe GLPRc69fb669a9ecae
A traditional Jewish deli-style chicken salad featuring tender, poached chicken breasts combined with crisp celery, minced onion, creamy mayonnaise, and a bright horseradish tang. Simple, flavorful, and perfect for lunch or a light dinner.
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Ingredients
1 pound boneless, skinless chicken breasts, trimmed of fat
2½ tablespoons kosher salt
¼ medium medium yellow or white onion, minced
2 stalks celery stalks with leaves, leaves chopped and ribs cut into 1/4-inch dice
3 tablespoons mayonnaise
¾ teaspoon prepared horseradish
⅛ teaspoon freshly ground black pepper
1 small small lemon, juice only
Directions
Place the chicken breasts in a pot and cover with cold water. Add 2 tablespoons of kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to medium and simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F. Remove from heat and allow to cool slightly, then shred or cut into bite-sized pieces.
In a large bowl, combine the cooled chicken, minced onion, diced celery ribs, and chopped celery leaves.
In a small bowl, whisk together the mayonnaise, prepared horseradish, the remaining 1/2 teaspoon kosher salt, and black pepper until well combined.
Pour the mayonnaise mixture over the chicken and vegetables. Add the lemon juice and gently toss until all ingredients are evenly coated.
Taste and adjust seasonings as needed. Serve immediately or chill until ready to serve.
