# Classic Chicken Salad > Poach 700 g chicken breast in gently simmering salted water for 12-15 minutes, until it reaches 74°C (165°F), then cool and chop it. Mix with 125 ml mayonnaise, 60 ml Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon, 2 diced celery stalks, 2 green onions, dill, salt and pepper. Chill for 30 minutes and serve in sandwiches or lettuce cups. Source: https://savourrecipes.com/recipe/classic-chicken-salad Author: Priya Raman | Published: Oct 6, 2026 Categories: Chicken Breast Recipes, Chicken Recipes, American Recipes Collections: Meal Prep Recipes Tags: High Protein, Low Calorie, Gluten Free, Meal Prep, Make Ahead Classic chicken salad tastes best when the chicken is gently poached, so it stays moist instead of turning stringy. A creamy dressing of mayonnaise and a little Greek yogurt, brightened with lemon and Dijon, holds everything together, and diced celery and green onion add crunch in every bite. ## Key facts - Prep time: 15 mins - Cook time: 20 mins - Cool and chill: 30 mins - Total time: 1 hr 5 mins - Yield: about 4 cups - Difficulty: Easy - Cuisine: American - Method: Poaching - Calories: 290 per serving ## Ingredients ### Poached chicken - 2 large boneless, skinless chicken breasts, about 700 g total - 1 tsp salt, for the poaching water - 1 bay leaf (optional) - 4 black peppercorns (optional) ### Dressing - 125 ml mayonnaise, 1/2 cup - 60 ml plain Greek yogurt or sour cream, 1/4 cup - 1 tbsp lemon juice - 1 tsp Dijon mustard - 1/2 tsp salt, or to taste - 1/4 tsp black pepper ### Salad - 2 stalks celery, finely diced - 2 green onions, thinly sliced; also called scallions or spring onions - 2 tbsp fresh dill or parsley, chopped ### To serve - bread, croissants, wraps or lettuce leaves ## Equipment - Medium saucepan with a lid - Instant-read thermometer - Large mixing bowl - Cutting board and knife ## Instructions 1. **Poach the chicken.** Put the chicken in a medium saucepan in a single layer and cover it with cold water by about 2.5 cm. Add the salt, bay leaf and peppercorns. Bring to a gentle simmer over medium heat, skimming off any foam. 2. **Cook gently.** As soon as the water simmers, turn the heat to low, cover and cook for 12-15 minutes, keeping the water just below a simmer, until the thickest part of the chicken reads 74°C (165°F). Gentle heat keeps the meat tender. 3. **Cool and chop.** Lift the chicken onto a cutting board and let it cool for 10-15 minutes. Chop it into small cubes or shred it with two forks, then refrigerate it while you make the dressing if it is still warm. 4. **Make the dressing.** Whisk the mayonnaise, yogurt, lemon juice, Dijon, salt and pepper together in a large bowl. 5. **Mix and chill.** Add the chicken, celery, green onions and dill and fold until everything is coated. Taste and add more salt, pepper or lemon if needed. Cover and refrigerate for at least 30 minutes so the flavours come together. 6. **Serve.** Pile the chicken salad onto bread or croissants with lettuce, roll it into wraps, or spoon it into crisp lettuce leaves for a lighter lunch. ## Tips - Make sure the chicken is cool before mixing it with the dressing. Warm chicken makes mayonnaise oily and thin. - Chop the chicken by hand for a classic deli texture, or shred it for a softer, more spreadable salad. - Short on time? Use about 500 g (4 cups) of cooked chicken breast from leftovers or a rotisserie chicken and skip the poaching. - For a strictly gluten-free salad, serve it in lettuce cups or on gluten-free bread. ## Variations - Grape and pecan: fold in 150 g halved red grapes and 50 g toasted chopped pecans. - Curry chicken salad: add 2 tsp curry powder and 3 tbsp chopped dried apricots or raisins to the dressing. - Lighter version: use half mayonnaise and half Greek yogurt in the dressing. ## Storage - Fridge: Refrigerate in an airtight container for up to 4 days. Keep it cold and don't leave it out for more than 2 hours. - Freezer: Not recommended. Mayonnaise separates and the celery turns watery when frozen. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 290 | 27 g | 2 g | 19 g | ## Frequently asked questions ### What is the best chicken for chicken salad? Poached chicken breast gives the most tender, evenly cooked meat with a clean taste. Leftover roast chicken or a rotisserie chicken also works well and saves time. You need about 500 g (4 cups) of chopped cooked chicken. ### How long does chicken salad last in the fridge? Homemade chicken salad keeps for up to 4 days in an airtight container in the fridge. Don't leave it at room temperature for more than 2 hours, or 1 hour on a hot day. ### How do I keep chicken salad from getting watery? Pat the cooked chicken dry, let it cool completely before mixing, and dry the celery after washing it. If you make it ahead, keep any juicy add-ins such as tomatoes separate until serving. ### Can I make chicken salad without mayonnaise? Yes. Replace the mayonnaise with plain Greek yogurt and add 1 tbsp olive oil and a little extra lemon juice. Mashed avocado also works, but eat it within a day because it browns. ### Can you freeze chicken salad? It is not recommended. The mayonnaise dressing separates when thawed and the celery loses its crunch. Freeze the plain poached chicken instead for up to 3 months, then mix fresh salad when you need it. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.