Name: Classic Chicken Salad
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Cooking spray -; Skinless, boneless chicken breast halves - 2 pounds; Kosher salt, divided - 1 teaspoon; Ground black pepper, divided - ¾ teaspoon; Onion Powder - ¾ teaspoon; Mayonnaise, or more to taste - 1 cup; Sour cream - ½ cup; Sweet relish - ¼ cup; Green onions (white and light green parts only), minced - 3 stalks; Chopped fresh parsley - 2 tablespoons; Dijon mustard - 1 tablespoon; Lemon juice - 1 tablespoon; Dried dill weed - 1 teaspoon; Finely chopped celery - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Classic Chicken Salad

1. Cooking spray -

2. Skinless, boneless chicken breast halves - 2 pounds

3. Kosher salt, divided - 1 teaspoon

4. Ground black pepper, divided - ¾ teaspoon

5. Onion Powder - ¾ teaspoon

6. Mayonnaise, or more to taste - 1 cup

7. Sour cream - ½ cup

8. Sweet relish - ¼ cup

9. Green onions (white and light green parts only), minced - 3 stalks

10. Chopped fresh parsley - 2 tablespoons

11. Dijon mustard - 1 tablespoon

12. Lemon juice - 1 tablespoon

13. Dried dill weed - 1 teaspoon

14. Finely chopped celery - ½ cup

How to cook deliciously - Classic Chicken Salad

1. Stage

Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.

2. Stage

Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.

3. Stage

Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4. Stage

Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.

5. Stage

Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.

6. Stage

Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.

7. Stage

Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.

8. Stage

Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.