cglkhxx

3 years ago | 1 minute to read

Chicken Salad

0:30

Nonveg

298kcal

Protein

25gm

Fat

16gm

Carbs

10gm

Ingredients

boneless, skinless (raw) chicken breasts, cut into 2 1/2-inch chunks (or 2 to 3 cups cooked chicken meat) 453.6 g
celery, chopped 2.0 stalks
red bell pepper, seeded and chopped 0.5
to 6 green olives, pitted and minced 4.0
chopped red onion 59.1 ml
to 1 whole apple, cored and chopped 0.5
iceberg head lettuce, sliced and chopped 0.3 head
mayonnaise 5.0 Tbsps
plum preserves, or any sweet berry preserve (or a lesser amount of honey) 1.0 Tbsp
fresh squeezed lemon juice 2.0 tsps
Salt and pepper to taste 1.0 serving

Direction

Step-1

1 Poach the chicken (skip if using already cooked chicken): Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil.

Step-2

Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot.

Step-3

Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.

Step-4

2 Make the dressing: Prepare the chicken salad dressing in a large bowl.

Step-5

Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet, nor too sour.

Step-6

Add more preserves or lemon juice until you have reached the balance you want.

Step-7

Add salt and pepper to taste.

Step-8

Mix in the chopped celery, bell pepper, olives, red onion, and apple.

Step-9

Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that is what you are using for this salad.)

Step-10

Mix it in with the dressing and vegetables.

Step-11

Add lettuce: At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.

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