Classic Chicken Salad

By Marge Perry & David Bonom
Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken.
  • Course: Salad


  • Boneless
  • skinless chicken breast halves
  • celery stalks
  • chopped chives
  • chopped tarragon
  • grated lemon zest
  • ground black pepper
  • lemon juice
  • Low-sodium chicken broth
  • Mayonnaise
  • Sea salt


  1. Bring the chicken broth to a boil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and simmer, turning occasionally, until a thermometer inserted into the thickest portion registers 160ï‚°F. Transfer chicken to a cutting board and cool 10 minutes.
  2. Combine the mayonnaise, chives, tarragon, lemon juice, lemon zest, salt and pepper in a bowl.
  3. Cut cooled chicken into 1/2 inch pieces and transfer to a bowl. Stir in the mayonnaise mixture and celery