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Chicken salad recipe

four cups diced poached chicken
1 stalk celery, lower into one/4-inch dice
4 scallions, trimmed and thinly sliced or 1/four cup sweet onion minimize into one/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
one cup prepared or homemade mayonnaise
two teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
two teaspoons kosher salt
Freshly ground black pepper

10 sprigs parsley
2 sprigs fresh thyme
one modest onion, halved
1 tiny carrot, halved
1 stalk celery, halved
3 lbs bone-in, skin-on chicken breasts halves, body fat trimmed
five to six cups chicken broth, homemade or lower-sodium retailer bought

Toss together the chicken, celery, scallions, dill and parsley in a big bowl.
In a modest bowl, whisk collectively the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently till mixed. Refrigerate till prepared to serve.

Place the parsley, thyme, onion, carrot, celery, and …

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