Classic Chicken Salad
Creamy, finely shredded chicken salad with a clean, deli-style flavor. Simple ingredients, minimal prep, and it gets noticeably better after an hour in the fridge. Perfect for croissants, crackers, or sandwiches.
Classic Chicken Salad
Ingredients
- 1 ½ lbs boneless skinless chicken tenderloins or breasts
- ½ cup mayonnaise, plus 1-2 tbsp more if needed
- 2 tablespoons celery, finely minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
Instructions
- Poach the chicken.
Place chicken in a pot and cover with cold water. Bring to a gentle boil, then reduce to a simmer. Cook until the chicken reaches an internal temperature of 165°F, about 15-20 minutes depending on thickness.
- Cool.
Remove the chicken from the water and let it cool until it is comfortable to handle but still slightly warm. Do not mix with mayo while hot.
- Shred finely.
Shred the chicken very finely. The easiest method is a hand mixer or stand mixer on medium speed for 20-30 seconds. A food processor with short pulses also works. If shredding by hand, pull the meat apart into very small, thin pieces -- not chunks.
- Mix the dressing.
In a large bowl, stir together the mayonnaise, minced celery, salt, black pepper, onion powder, and garlic powder until combined.
- Combine.
Add the shredded chicken to the dressing and fold together until evenly coated. If the mixture seems dry, add extra mayonnaise one tablespoon at a time until it reaches your preferred consistency.
- Chill.
Cover and refrigerate for at least 1 hour before serving. Taste after chilling and adjust salt if needed.
- Serve.
Serve cold on croissants, sandwich bread, crackers, or in lettuce cups.
Notes
Shred it fine: This is the most important step. Coarse, chunky chicken salad is a different animal. Use a hand mixer on warm chicken for 20-30 seconds, or pulse briefly in a food processor. You want soft, almost fluffy shreds -- not chunks.
Cool the chicken before mixing: If the chicken is too warm the mayo will turn greasy and separate. Let it cool until comfortable to handle.
Chill time is not optional: The flavor needs at least an hour in the fridge to settle and come together properly. Make it at least an hour ahead, ideally the night before.
Taste after chilling: Cold dulls seasoning. What tastes right warm may need a small pinch more salt after refrigeration.
Rotisserie shortcut: Plain rotisserie chicken breast works well and cuts the cook time entirely. Shred it fine the same way.
Celery: Mince it as small as you can. The point is subtle freshness, not crunch. Big celery pieces break the texture.
Storage: Keeps refrigerated in an airtight container for 3-4 days. Do not freeze -- the mayo separates on thawing.
