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Crunchy Chicken Salad

This chicken salad combines tender poached chicken with crisp celery, fresh herbs, and toasted almonds, creating a vibrant mix of textures and flavors. The creamy dressing binds everything together, resulting in a colorful, crunchy, and satisfying dish that looks as inviting as it tastes. Perfect for a quick lunch or light dinner, it showcases how contrasting textures elevate a simple salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts preferably skinless and boneless
  • 1 cup almonds sliced or whole for toasting
  • 2 stalks celery finely chopped
  • 2 tablespoons mayonnaise preferably homemade or good quality
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons fresh herbs chopped parsley or chives
  • 1 small apple optional, diced
  • 1 pinch salt
  • pepper to taste black pepper

Equipment

  • Sharp Knife
  • Cutting board
  • Mixing bowls
  • Skillet
  • Thermometer

Method
 

  1. Start by poaching the chicken breasts in simmering water, maintaining a temperature around 75°C (167°F) for about 15-20 minutes until they are cooked through and tender. Use a thermometer to check for doneness.
  2. Once cooked, remove the chicken and let it cool slightly. Then, dice it into small, even pieces, aiming for uniformity to ensure each bite is tender and consistent.
  3. While the chicken cools, toast the almonds in a dry skillet over medium heat until they turn golden brown and fragrant, about 3-5 minutes. Shake the pan frequently to prevent burning, then remove and set aside to cool.
  4. Finely chop the celery stalks and optional apple into small, crisp pieces. Chop the herbs finely for a fresh burst of flavor.
  5. In a large mixing bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth and slightly tangy. Taste and adjust the acidity or seasoning as needed.
  6. Gently fold the diced chicken, chopped celery, herbs, and optional apple into the dressing, ensuring each piece is coated evenly without breaking apart the ingredients.
  7. Add the toasted almonds to the salad and fold them in carefully to preserve their crunch.
  8. Cover the bowl and refrigerate the salad for about 10-15 minutes to allow the flavors to meld and the texture to set nicely.
  9. After chilling, give the salad a gentle toss, taste for seasoning, and add a squeeze of lemon if needed for extra brightness.
  10. Serve the chicken salad chilled, garnished with extra herbs or lemon wedges if desired. Enjoy the vibrant contrast of textures and flavors in every bite!

Notes

For extra crunch, consider adding sliced radishes or bell peppers. Store leftovers in an airtight container for up to 2 days to keep the ingredients fresh and crisp.