Make Ahead
Nana's Chicken Salad
- Prep time 20 minutes
- Cook time 20 minutes
- Serves 4-6
Author Notes
My mom always made the BEST and this is my best-created version of it! It is versatile so add more or less to your tasting!!! It is best on croissants....YUM —Laura
What You'll Need
Ingredients
-
16 ounces
Chicken tenderloins
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1.5 cups
Chicken Broth
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garlic powder, salt, pepper
-
1/4 cup
roughly chopped toasted almonds
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1 cup
red, seedless grapes cut in halves or quarters
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2
Stalks of Celery
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2
Green Onions (white and green parts) sliced thin
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1/2 cup
Mayonnaise
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1 teaspoon
Dijon Mustart
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Salt/Pepper
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Fresh Dill or herb of choice
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fresh lemon juice from 1/2 small lemon
Directions
- For poaching the chicken, fill a medium-size pot with the raw chicken and add the broth, salt, pepper, and garlic powder making sure the chicken is covered. Turn the heat to medium-low.
- Bring the liquid to a low simmer, cover the pot and poach the chicken for about 20 minutes or until completely cooked through (center should be 165 ° and the juice clear). Make sure it stays at a low simmer and not a boil. While the chicken is cooking, cut up and measure out the salad ingredients and put in a large bowl.
- Using tongs or a slotted spoon remove the chicken onto a cutting board. Discard or save the broth for another use. Let the chicken cool slightly.
- Once cool enough to handle, chop or shred the chicken and place it in the large bowl with the other ingredients. Taste and add any ingredients as preferred.
- Put in the fridge for at least an hour or more so that the flavors can come together. Serve on croissants, bread, toast, lettuce, or with crackers on the side
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