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This really delicious classic chicken salad recipe has a nice flavor that's quick and easy to prepare. Fresh dill gives this classic a twist. Enjoy a sandwich with crispy romaine leaves.
INGREDIENTS
1/2 tsp. mayonnaise
1 small dill pickle, chopped (1/2 cup), plus 2 pickle brine tablespoons
Kosher salt and freshly ground black pepper
2 celery stalks, sliced
2 tbsp. chopped fresh flat-leaf parsley
2 tbsp. chopped fresh dill
1 1/2 lb. boneless, skinless chicken breast; poached
DIRECTIONS
For the poached chicken:
Fill a medium saucepan halfway with water; bring to boil. Add 1 tsp. Kosher salt and chicken breasts. Reduce heat and simmer until cooked through 12 to 15 minutes. Transfer to a plate; cool completely. Shred or chop into pieces.
For salad:
Whisk together mayonnaise and pickle brine in a bowl. Season with salt and pepper. Add pickles, celery, parsley, dill, and chicken; toss to combine.
INGREDIENTS
1/2 tsp. mayonnaise
1 small dill pickle, chopped (1/2 cup), plus 2 pickle brine tablespoons
Kosher salt and freshly ground black pepper
2 celery stalks, sliced
2 tbsp. chopped fresh flat-leaf parsley
2 tbsp. chopped fresh dill
1 1/2 lb. boneless, skinless chicken breast; poached
DIRECTIONS
For the poached chicken:
Fill a medium saucepan halfway with water; bring to boil. Add 1 tsp. Kosher salt and chicken breasts. Reduce heat and simmer until cooked through 12 to 15 minutes. Transfer to a plate; cool completely. Shred or chop into pieces.
For salad:
Whisk together mayonnaise and pickle brine in a bowl. Season with salt and pepper. Add pickles, celery, parsley, dill, and chicken; toss to combine.
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