经典鸡肉沙拉

Name: 经典鸡肉沙拉
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 磅 无骨无皮鸡胸肉; 3 根芹菜 细切; 3 根 葱 薄片切; 2 汤匙 新鲜欧芹 细切; 0.5 杯 蛋黄酱; 1 汤匙 第戎芥末; 1 汤匙 新鲜柠檬汁; 0.5 茶匙 大蒜粉; 0.5 茶匙 洋葱粉; 0.5 茶匙 粗盐 加更多; 0.25 茶匙 黑胡椒 现磨; 1 茶匙 糖; 1 汤匙 新鲜莳萝 切碎; 6 杯 水; 1 茶匙 粗盐 用于水煮汤液; 1 片 月桂叶; 5 粒 黑胡椒粒

午餐35 分钟4 份简单

关于此食谱

一道永恒的、人人都喜爱的鸡肉沙拉，由嫩滑的水煮鸡肉、爽脆的芹菜和奶油状、微微酸鲜的蛋黄酱酱汁制成。简单、可靠，用途广泛——可以夹在三明治里、装在生菜杯里、塞进牛油果里，或直接从碗里享用。这是一道你会一次次回头做的食谱。

步骤说明

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

经典鸡肉沙拉

午餐35 分钟4 份简单

关于此食谱

步骤说明

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