How to Make Moist Chicken Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken breast is leaner, while canned chicken is budget-friendly.

Butterfly the chicken breast and trim the fat off the chicken thighs.

Bring water to a boil and add 1-2 tablespoons of chicken base or a couple cubes of bouillon for flavor.

Reduce the heat to a simmer (about 190-200 degrees) to avoid drying out the chicken.

Add the chicken thighs and butterflied chicken breast to the simmering water and cook for 10-12 minutes.

Check if the chicken is fully cooked by breaking it open to ensure it's not dry.

Remove the chicken from the water and let it cool slightly before shredding.

Shred the chicken using a fork or chop it into smaller pieces with a knife.

Place the shredded chicken in a mixing bowl.

Add finely chopped celery to the bowl, using about half of the amount prepared.

Add approximately 1 cup of mayonnaise to the chicken and celery mixture.

Squeeze lemon juice into the mixture while catching any seeds with your finger.

Season with salt and pepper to taste.

Mix all the ingredients by hand until well combined.

Refrigerate the chicken salad for a couple of hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens