Chicken Salad
★★★★★
PREP TIME
30 minutes
COOK TIME
25 minutes
MAKES
about 1 quart
Ingredients
1 tablespoon
plus 1 teaspoon kosher salt, divided
1/2 cup
mayonnaise
2 teaspoons
Dijon mustard
3 tablespoons
freshly squeezed lemon juice
1 pound
boneless skinless chicken breasts
3
scallions
3/4 cup
diced celery (about ¼-inch dice)
1/4 cup
roughly chopped tarragon leaves, loosely packed
1/2 teaspoon
freshly ground black pepper
1/2 teaspoon
smoked paprika
Instructions
- Fill a medium pot with water and bring it to a boil over high heat. Season with the 1 tablespoon of salt, then reduce the heat to medium and add the chicken. Gently poach for about 25 minutes, or until the thickest part of the breast has reached 165°F. Transfer the chicken to a mixing bowl and refrigerate until cool. Discard the poaching liquid.
- When the chicken is cool, shred it by hand, tearing into pieces that are between ½ inch and 1 inch in size. If they’re a bit ragged and uneven, good—all the better to absorb the dressing. Add to a big mixing bowl.
- Separate the scallions into two groups: green tops and white bottoms. Slice green parts on the bias into ¼-inch pieces. Slice the white parts as thin as possible into rings.
- Add the scallions, plus the remaining ingredients, to the bowl with the shredded chicken. Mix gently until all the ingredients are incorporated. Taste, and adjust with more salt, pepper, or lemon juice as necessary. Serve immediately, or refrigerate for up to 3 days.
