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Chicken Salad
Poached chicken, celery, red grapes, and tarragon in a lemony mayo.
Tested time and yield
- Prep
- 50 min
- Cook
- 15 min
- Total
- 65 min
- Yield
- 6 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Poach chicken gently in broth or water until 165°F (74°C), 10 to 15 minutes. Cool completely, then dice or shred.
- 02
Whisk mayonnaise, Dijon, lemon juice, salt, and pepper.
- 03
Fold in chicken, celery, grapes, almonds, and herbs.
- 04
Chill at least 30 minutes and serve over greens or with crackers.
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