This creamy chicken salad is a classic: tender poached chicken, crunchy toasted walnuts and celery, and a healhier dressing!
Chicken breasts or thighs, skinless, boneless
1 ½ lb.
Toasted walnuts, chopped
Freshly ground black pepper
- Add chicken, ½ red onion, garlic clove, and thyme sprigs into a large pot or saucepan. Season with salt and top with water until the chicken is fully covered. Place over medium-high heat and bring to a boil. As soon as it boils, remove from heat, cover with a lid, and let sit for 12 minutes. After 12 minutes, cut one piece of chicken in the thickest part to see if there is any pink. If there is, return chicken to the pot, and let sit for another 5 minutes. If you have a cooking thermometer, it should read 165°F or more when inserted into the thickest part of the chicken. Once the chicken is ready, drain, and let sit until it cools completely.
- While the chicken is cooling down, small chop the celery and parsley, and thinly slice the scallions.
- In a small bowl, whisk mayo with yogurt.
- Once the chicken has cooled down, chop it up, and add to a large bowl. Add chopped greens and celery, walnuts (if using), and season with a pinch of salt and pepper. Top with the mayo-yogurt mixture. Gently mix until thoroughly combined. Taste and adjust salt and pepper, if necessary. Serve immediately or refrigerate till it’s time to serve (up to 3 days in a tightly sealed container).
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