How to Make Classic, Creamy Chicken Salad

Makes about 5 cups to serve 5 - 6 people

Ingredients

For the chicken:

• 1 1/2 pounds boneless, skinless chickenbreasts (or thighs)

• Optional aromatics: 1/2 red onion, slicedin half, 1 whole garlic clove, a few sprigs offresh thyme

For the salad:

• 3/4 cup of sliced green onion

• 3/4 cup of small chopped celery

• 1/4 cup fine chopped parsley

• 1/2 cup of may onnaise

• 1/2 cup of plain yogurt

• 3/4 cup of toasted walnuts, optional

• Salt and pepper

• Equipment

• 2- or 3-quartsauce pan

• Colander

• Knife and cutting boards

• Measuring cups

• Mixing bowl

•Spoon for stirring

Instructions

Poach chicken breasts. Fill a 2- to 3-quartsauce pan full of water. Add the chicken breasts and optional aromatics. Bringto a full boil and then turn off the heat and cover the pot. After 12 minutes,remove one of the breasts and cut into the thickest part to check for doneness.If there is any pink, return to the pot for another 5 minutes. The breasts aredone when they are uniformly white and opaque and register at least 165°F inthe middle on an instant-read thermometer. Remove to a colandar to drain andcool.

Prep the vegetables. While the chicken iscooking and cooling, slice the green onions and chop the celery and parsley,and measure out the mayonnaise and yogurt.

Cut the chicken. When the chicken is cool,cut into 1/2" cubes and place into mixing bowl, followed by the greenonion, celery, mayonnaise, yogurt, parsley, walnuts (if using) and a few grindsof pepper. Stir gently to combine. Taste and add more salt and pepper ifneeded.

Serve or store. Chicken salad can be servedimmediately or stored in the refrigerator, tightly covered, for 2 to 3 days.