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Chicken Salad

Chicken Salad

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Chicken SaladChicken Salad    Chicken Salad    Poultry, Family Favorites, Can Be Prepared Ahead

Not fancy, but really good.

Active Time: 15 minutes
Start to Finish: 2 hours, 30 minutes, including 2 hours to chill the poached chicken breasts.


  • 4 skinless, boneless chicken breasts, trimmed
  • 1 32 oz. container lower-sodium chicken broth, divided
  • 2 stalks celery
  • ½ cup mayonnaise
  • ¼ tsp. poultry seasoning
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper


Pour most of the chicken broth into a large saucepan (leave a few tablespoons out to thin the dressing), and add an equal amount of water. Bring the broth to a boil, and add the chicken breasts. Cover, remove from the heat and let sit for 20-30 minutes. Remove the chicken from the broth and place in the refrigerator for about 2 hours to cool.

Remove the chicken from the refrigerator, cut into about ⅜-inch dice, and place in a large bowl. Cut the celery stalks into ¼-inch dice and place in the bowl. In a smaller bowl, combine the mayonnaise, poultry seasoning, salt, and pepper. Thin to your desired consistency with the remaining chicken broth (we add just a tablespoon or two), and add to the bowl with the chicken and celery. Toss to combine, and refrigerate for at least 4 hours for the flavors to blend. Before serving, taste and adjust seasonings if necessary.


Try adding 1/2 teaspoon of curry powder and 2 tablespoons of toasted walnuts for an interesting twist.

We like Swanson's Natural Goodness Chicken Broth, or their Organic if you can find it. And we always use Hellman's mayonnaise (Best Foods in the western part of the country.) Our favorite poultry seasoning is Bell's Seasoning, which is sold on the east and west coasts, but, as far as we can tell, not in the middle of the country. Their loss.

We serve this often as an appetizer—use it to stuff roasted baby potato shells, cherry tomatoes, or place on endive leaves. Or you can use it with the potato nests.

This recipe appears in the following parties:

Baby Shower, Fall Barbecue
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recipe type





Enough for about 10 sandwiches




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im