How to Make Classic Chicken Salad - A Step-by-Step Guide

Chicken salad is a classic dish that has been enjoyed for generations. It's a versatile and delicious meal that can be enjoyed on its own, in a sandwich, or as a topping for crackers or a bed of greens. With its combination of tender chicken, crunchy vegetables, and creamy dressing, it's no wonder that chicken salad has stood the test of time.

One of the best things about chicken salad is how customizable it is. You can add your favorite ingredients to make it your own, whether it's c...

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Ingredients

  • cooking spray
  • 2 pounds skinless, boneless chicken breast halves
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • ¾ teaspoon onion powder
  • 1 cup mayonnaise, or more to taste
  • ½ cup sour cream
  • ¼ cup sweet relish
  • 3 stalks green onions (white and light green parts only), minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • ½ cup finely chopped celery

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 2 hrs 15 mins
  • Total Time: 3 hrs 55 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
  • Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
  • Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
  • Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
  • Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
  • Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
  • Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
  • Nutrition

    296 cal.

    • Total Fat: 22g
    • Saturated Fat: 5g
    • Cholesterol: 65mg
    • Sodium: 457mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 0g
    • Total Sugars: 2g
    • Protein: 20g
    • Vitamin C: 3mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 202mg