American South

Classic chicken salad

Name: Classic chicken salad
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g boneless breast chicken, boneless; 1 bay leaf (indian bay leaf); 1/2 cup mayonnaise; 1 1/2 tsp Dijon prepared mustard; 2 tsp lemon juice; 2 stalks diced celery; 3/4 cup halved grapes; 1/3 cup toasted, or walnuts pecans; 2 tbsp red onion minced onion; 1 tbsp chopped flat leaf parsley; 3/4 tsp salt; 1/4 tsp black pepper

Poached chicken, crunchy celery, sweet grapes and pecans. Tea room lunch, home kitchen price.

30 minTime

30 gProtein each

mildSpice

Southern tea room lunch2 chapters · 1 min read

Make it your way

Grandma's wayPoached chicken, mayo, celery, grapes and pecans.

The original

416kcalsame

30 gproteinsame

2 gfibresame

30minutessame

Classic chicken salad.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless breast

Bay leaf (indian bay leaf)1

Mayonnaise½ cup

Prepared mustard1½ tsp, Dijon

Lemon juice2 tsp

Celery2 stalks, diced

Grapes¾ cup, halved

Pecans⅓ cup, toasted, or walnuts

Onion2 tbsp red onion, minced

Flat leaf parsley1 tbsp, chopped

Salt¾ tsp

Black pepper¼ tsp

Method

4 steps

1Cover the chicken with cold salted water and the bay leaf, bring to a bare simmer and cook gently until no pink remains.
2Cool the chicken in its liquid for 10 minutes, then dice or shred.
3Whisk mayonnaise, mustard, lemon, salt and pepper. Fold in chicken, celery, grapes, onion and parsley.
4Chill 30 minutes and fold in the toasted pecans just before serving.

Serve it like this

Scoop onto lettuce leaves or into a split croissant, scatter pecans and parsley, serve chilled.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

American South

Classic chicken salad

Poached chicken, crunchy celery, sweet grapes and pecans. Tea room lunch, home kitchen price.

30 minTime

30 gProtein each

mildSpice

Southern tea room lunch2 chapters · 1 min read

Make it your way

Grandma's wayPoached chicken, mayo, celery, grapes and pecans.

The original

416kcalsame

30 gproteinsame

2 gfibresame

30minutessame

Classic chicken salad.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless breast

Bay leaf (indian bay leaf)1

Mayonnaise½ cup

Prepared mustard1½ tsp, Dijon

Lemon juice2 tsp

Celery2 stalks, diced

Grapes¾ cup, halved

Pecans⅓ cup, toasted, or walnuts

Onion2 tbsp red onion, minced

Flat leaf parsley1 tbsp, chopped

Salt¾ tsp

Black pepper¼ tsp

Method

4 steps

1Cover the chicken with cold salted water and the bay leaf, bring to a bare simmer and cook gently until no pink remains.
2Cool the chicken in its liquid for 10 minutes, then dice or shred.
3Whisk mayonnaise, mustard, lemon, salt and pepper. Fold in chicken, celery, grapes, onion and parsley.
4Chill 30 minutes and fold in the toasted pecans just before serving.

Serve it like this

Scoop onto lettuce leaves or into a split croissant, scatter pecans and parsley, serve chilled.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Classic chicken salad

Make it your way

Ingredients

Method

Classic chicken salad

Make it your way

Ingredients

Method

Make it a meal