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Saturday, July 13, 2024

Classic Chicken Salad

For this salad, we are going to scoop up boneless, skinless chicken breasts in brine. You may also use any sort of pre-cooked chicken you have lying around, skin and all.

Prep Time: 10 mins.

Cook Time: 20 mins.

Total Time: 30 mins.

Servings: 4 People


For the Salad
  • ½ red bell pepper, seeded and chopped
  • Four pitted and minced green olives
  • One pound of raw boneless, skinless chicken breasts
  • ½ cored and chopped apple,
  • 1/3 sliced and chopped head lettuce
  • Two ribs of celery, chopped
  • ¼ cup chopped red onion
For the Dressing
  • Five tablespoons mayonnaise
  • Salt and pepper to taste
  • Two teaspoons of freshly squeezed lemon juice


  1. Start by bringing 2 quarts of salted water to boil in a large pot.
  2. Put in the chunks of chicken breast and bring the water back to a boil.
  3. Then, cover the pot and remove it from the heat. While you get everything else ready, let the chicken rest for at least 15 minutes.
  4. Make the dressing for the chicken salad in a big bowl.
  5. Combine the jam, preserves, and lemon juice with the mayonnaise.
  6. Try it out to make sure the sweetness and acidity levels are just right. The perfect salad dressing balances sweetness and acidity.
  7. Sprinkle some salt and pepper on top.
  8. Add the chopped ingredients, such as apple, celery, olives, red onion, and bell pepper.
  9. Cut the chicken into cubes after removing it from the poaching liquid.
  10. Toss it with the salad and the dressing.
  11. Slice and chop the lettuce, and then mix it in right before serving.
  12. Serve and enjoy.
Also Read  Savour Oha soup as main dish, cassava-coconut salad as dessert

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