Description
A refreshing and classic chicken salad combining tender poached chicken with crisp celery, bell pepper, apples, and olives, all tossed in a tangy-sweet mayonnaise-based dressing. Perfect for quick lunches or light dinners, this versatile salad is easy to prepare and can be served on its own or in sandwiches.
Ingredients
For the Salad:
- 1 pound raw boneless, skinless chicken breasts, cut into 2 1/2-inch chunks (or 2 to 3 cups cooked chicken meat)
- 2 ribs celery, chopped
- 1/2 red bell pepper, seeded and chopped
- 4 to 6 green olives, pitted and minced
- 1/4 cup chopped red onion
- 1/2 to 1 apple, cored and chopped
- 1/3 head iceberg lettuce, sliced and chopped
For the Dressing:
- 5 tablespoons mayonnaise
- 1 tablespoon plum preserves, or any sweet berry preserve (or a lesser amount of honey)
- 2 teaspoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Poach the chicken: In a large pot, bring 2 quarts of well-salted water (with 1 tablespoon salt) to a boil. Add the chicken breast chunks and bring the water back to a simmer. Turn off the heat, cover the pot, and let the chicken sit for 15 minutes or more until cooked through.
- Make the dressing: In a large bowl, combine mayonnaise, plum preserves (or alternative sweetener), and freshly squeezed lemon juice. Taste and adjust the sweetness and acidity by adding more preserves or lemon juice as desired. Season with salt and pepper to taste.
- Add the vegetables and fruits: Add the chopped celery, bell pepper, olives, red onion, and apple to the dressing mixture. Stir well to combine all ingredients evenly.
- Dice the chicken and mix: Remove the chicken from the poaching water and dice it into bite-sized pieces. If using pre-cooked chicken, dice it as well. Add the chicken to the bowl and mix thoroughly with the dressing and vegetable mixture.
- Add lettuce before serving: When ready to serve, fold in the sliced and chopped iceberg lettuce. The salad can be made ahead and lettuce added just before serving to retain its crispness.
Notes
- You may substitute pre-cooked chicken or leftover rotisserie chicken to save time by skipping the poaching step.
- Adjust the amount of plum preserves or honey to suit your preferred level of sweetness in the dressing.
- For a lower-fat version, use light mayonnaise or Greek yogurt as a substitute.
- This salad is best served fresh; add lettuce just prior to serving to keep it crisp.
- Use green olives for a mild briny flavor that complements the sweetness of the apple and preserves.
