Classic Chicken Salad

Instructions

1. 1

   Add the Water, Salt, Bay leaf, and Black pepper to a Saucepan (Large). Place the Chicken breast in a single layer in the Pot. The water should cover the chicken by at least an inch — add Lemon juice if needed.

2. 2

   Bring the Water to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover and let the chicken simmer gently for 15–18 minutes, until the thickest part of the Chicken breast reads 165°F on an instant-read Thermometer.

3. 3

   Transfer the Chicken breast to a Cutting board and let it rest for 5 minutes. Discard the poaching Salt. Once cool enough to handle, chop or shred the chicken into bite-sized pieces. For the best texture, chop rather than shred — it holds up better in the Green onion.

4. 4

   In a Mixing bowl (Large), Whisk together the Mayonnaise, Dijon mustard, Lemon juice, Garlic powder, Green onion powder, Salt, Black pepper, and Sugar (if using) until smooth and well combined.

5. 5

   Taste the dressing and adjust seasoning. It should taste slightly bold and tangy — it will mellow once mixed with the Chicken breast.

6. 6

   Add the chopped Chicken breast, diced Celery, Green onion, Parsley, and Dill (if using) to the Mixing bowl with the dressing. Gently fold everything together until evenly coated.

7. 7

   Taste and adjust Salt, Black pepper, or Lemon juice as needed. For best results, cover and refrigerate for at least 30 minutes before serving — this lets the flavors meld and the Green onion firm up slightly.

8. 8

   Serve chilled on toasted bread, croissants, or sandwich rolls; in crisp lettuce cups; stuffed in a halved avocado; or alongside crackers and Lemon juice fruit.

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