- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
I love this creamy chicken salad, especially the crunchy nuts and dried fruit. It’s also quick to make and lasts a few days in the fridge. We highly recommend the toasted sesame oil — it adds a lovely umami flavor to the dressing. A little goes a long way, so only add a few dashes (not more than a 1/4 teaspoon). When we have the time, we poach chicken breasts for this salad. Here’s our detailed recipe for how to poach chicken. You might also like this chicken broth recipe, which calls for poaching a whole chicken (perfect for this salad), and of course, this classic roast chicken.
Ingredient:
- For the Salad
- 3 cups (480g) chopped or shredded cooked chicken
- 1 cup (120g) chopped celery
- 4 tablespoons chopped fresh herbs like chives, parsley, mint, or basil
- 1/4 cup (40g) lightly toasted nuts like sliced almonds, walnuts, pecans or pine nuts
- 1/4 cup (40g) dried fruit like golden raisins, cranberries, dates, or blueberries
- For the Dressing
- 1/2 cup (110g) mayonnaise, see homemade mayo
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon fresh ground black pepper
- 2 to 4 small dashes toasted sesame oil (scant 1/4 teaspoon), optional
- 1 to 2 teaspoons jam, optional
