My Best Chicken Salad Recipe: Learn My Secret Ingredients!
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Today I am going to share with you my favorite Chicken Salad Recipe. While most versions use mayo, I've taken it up a notch. Wait until you try my chicken salad paired with a creamy dressing you are going to love it! Learn my secret to the perfect chicken salad and be sure to let me know what you think in the comments below.
Ingredients
Instructions
Poach the Chicken:
In a pot large enough to hold the 2 breasts side by side, add the onion, garlic, thyme, chicken breasts and cover with chicken stock (or water). Bring to a boil. Once boiling, turn off the heat, cover the pot, and leave for about 12-15 minutes, ensuring the chicken reaches an internal temperature of 155°F to 160°F (68°C to 71°C).
Remove the chicken from the stock, let it cool completely at room temperature, then refrigerate for a few hours until cold. Dice the chicken into small cubes and store in the fridge.
NOTE: Strain and save the stock for future recipes if desired.
Prepare the Dressing:
In a blender, combine egg, mustard, garlic, dill, Italian parsley, chili pepper, and blend until smooth.
Slowly stream in the olive oil until emulsified to a mayonnaise-like consistency.
Add sour cream, cumin, sherry vinegar and lemon juice. Adjust seasoning as needed.
Prepare the Salad:
In a large mixing bowl, add half of the dressing. Combine with chicken cubes, dried cherries, almonds, white raisins, chili pepper, shallots, celery, carrots, black pepper, and fennel. Adjust dressing consistency and quantity to your taste.
