- Place chicken in a large pot with water or broth, salt, pepper, bay leaves, and garlic.
- Bring to a gentle simmer and cook for 15–18 minutes or until the internal temperature reaches 75°C (165°F).
- Remove from liquid, let cool, then shred or dice.
- In a large mixing bowl, combine mayonnaise, yogurt, mustard, lemon juice, garlic powder, onion powder, paprika, salt, and pepper.
- Whisk until smooth.
- Add shredded chicken, celery, green onions, parsley, and any optional ingredients to the dressing.
- Toss until well coated. Taste and adjust seasoning.
- Transfer to airtight containers (like in the photo).
- Refrigerate for at least 1 hour before serving for flavors to meld.
Methods
Poaching Method – gentle cooking keeps chicken moist.
Rotisserie Shortcut – use store-bought rotisserie chicken for quick prep.
Blender/Processor Method – for a finer, spreadable texture, pulse ingredients briefly.
History
Chicken salad is believed to have originated in the United States in the mid-19th century. One of the first documented recipes appeared in 1863 at Town Meats in Wakefield, Rhode Island, where leftover chicken was mixed with mayonnaise, tarragon, and grapes. Since then, it has evolved globally with countless variations.
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