Homemade Chicken Salad
This chicken salad is one of the tried-and-true recipes that my granny taught me to make. It tastes perfect to me.
Ingredients
For the Chicken
- 2 carrots roughly chopped
- 1 root end of a bunch of celery
- 1 yellow onion roughly chopped
- 4 garlic cloves smashed
- 1 lemon halved
- 10 sprigs fresh thyme
- Bunch of parsley stems
- 3 bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 chicken breast halves with skin and bones
For the Chicken Salad
- 2 cups mayonnaise
- 1 ½ cup celery finely chopped
- ¾ cup dill pickle finely chopped
- Salt and freshly ground pepper to taste
Instructions
- In a large stockpot over medium-high heat, bring 5 cups of water to a boil. Meanwhile, chop the carrots and onion and smash the garlic. Add carrots, celery root, onion, garlic cloves, lemon halves, thyme, parsley stems, bay leaves, salt, and pepper to a boil. Stir. Turn the heat down to medium-heat and allow to cook for about 20 minutes, or until vegetables are tender.
- Add the chicken to the pot and reduce the heat to low. Allow to simmer for 25 minutes, or until the chicken registers 160°F. Remove the pot from the heat and allow the chicken to cool in the broth. Once cooled, remove the chicken to a cutting board and shred using two forks or by breaking the chicken apart with your fingers.
- In a large bowl, mix mayonnaise, celery, and chopped dill pickles. Add the chicken and fully combine. Add salt and pepper to taste. Serve with crackers, on toasted bread or a croissant, on a bed of lettuce, or just plain!
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