Food Recipes Zesty Chicken Salad 3.7 (3) 1 Review They say that the simplest recipes are the test of a good cook. Chicken salad is deceptively straightforward since it’s in the cooking method and subsequent flavor pairings that a truly excellent rendition comes together. First, up is poaching the chicken in gently simmering water. This ensures tender, not rubbery meat, which is crucial given that you’ll be using chicken breasts, not thighs. (Though those would also be delicious in a pinch.) Next, you’ll stir the cubed chicken together with just enough mayonnaise to bind, dill pickles for briny punch, shallot for kick, lemon juice for a fresh zing, and—an excellent wild card—fresh tarragon. It’s comforting, delicious, and original, just like a great chicken salad should be. By Adina Steiman Adina Steiman Adina Steiman is a James Beard Award-Winning food editor and writer with over two decades in the publishing business. Highlights: * Editorial assistant at Saveur Magazine * Senior editor at Martha Stewart's Everyday Food Magazine * Food and nutrition editor at Men's Health * Features director at SELF * Special projects editor at Epicurious * Acting food director at Real Simple * Deputy digital editor at Food & Wine * Food editor, writer, and consultant Real Simple's Editorial Guidelines Updated on October 10, 2022 Rate PRINT Share Hands On Time: 25 mins Total Time: 1 hr Yield: 8 serves Ingredients 4 bone-in, skin-on chicken breasts (about 5 pounds total) 1 bay leaf 1 ½ teaspoons kosher salt, plus more for water ¾ cup mayonnaise 3 kosher dill pickles, chopped (about ¾ cup) 1 large shallot, finely chopped (about ⅓ cup) 3 tablespoons fresh lemon juice (from 2 lemons) 2 tablespoons finely chopped fresh tarragon leaves 2 tablespoons finely chopped fresh flat-leaf parsley leaves ¾ teaspoon freshly ground black pepper Directions Place chicken and bay leaf in a wide, shallow saucepan with a lid and add enough water to cover. Lightly salt water. Bring to a boil, uncovered, over medium-high. Reduce heat to medium, cover, and simmer until a thermometer inserted in thickest portion registers 165°F, about 25 minutes. Transfer chicken to a cutting board. Let cool for 30 minutes. Meanwhile, whisk mayonnaise, pickles, shallot, lemon juice, tarragon, parsley, salt, and pepper in a large bowl until combined. Remove and discard skin and bones from chicken. Cut chicken into ½-inch pieces. Add to mayonnaise mixture and gently fold to combine. Greg DuPree Chef's Notes Serving and Storing: Make your sandwich open-faced on toasted rye for a Scandinavian twist. Top it with a small handful of watercress or a slice or two of crispy bacon. Store chicken salad in an airtight container in the refrigerator for up to 5 days. Rate It Print