Carol’s Chicken Salad

chicken salad

My friend Carol makes the absolute best chicken salad.  She tells me her secret is poaching the chicken breast using bone-in/skin-on breasts and fresh tarragon.    I’ve tried my best to come close.

Combine in shallow pan:

  • 2 Chicken breasts, bone-in, skin-on
  • Sprig of tarragon
  • 1 stalk of celery
  • 1 small onion- quartered
  • 1 carrot- quartered
  • 1 lemon wedge
  • 1/4 tsp peppercorns
  • 1 chicken bouillon

Cover with water about 1/2 inch, cover and simmer for about 20 minutes, skim foam as necessary.  Cool in liquid and shred or dice chicken into 1/2 inch pieces

For salad combine:

  • shredded or chopped poached chicken
  • 1 cup chopped celery
  • 1 cup sliced red grapes
  • 1/2 cup toasted pecans
  • 1/4 cup diced red onion
  • mayo/yogurt/lemon juice dressing
  • freshly ground pepper

For dressing I use about 1/4 cup of mayo, 1/4 cup plain yogurt and juice of 1/2 lemon.


One comment on “Carol’s Chicken Salad

  1. Mark Brown says:

    This looks good. I’m going to try this when I get a chance.

    Here’s a Cleveland chef guy who has a great blog:


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