Equipment
Ingredients
Chicken and Poaching Liquid
- 450 g chicken breast, boneless, skinless
- 1000 ml chicken broth
Plush Dressing
- 100 g mayonnaise
- 60 g sour cream
- 15 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 8 g fresh tarragon, finely chopped
- 4 g kosher salt
- 2 g black pepper, freshly ground
Mix-ins
- 80 g celery, finely diced
- 40 g pecans, roughly chopped
- 40 g walnuts, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 531 kcal
- Protein
- 27 g
- Carbohydrates
- 6 g
- Fat
- 45 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 675 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 20 g
- Cholesterol
- 88 mg
- Potassium
- 496 mg
- Calcium
- 87 mg
- Iron
- 2.2 mg
- Magnesium
- 69 mg
- Phosphorus
- 283 mg
- Zinc
- 1.8 mg
- Vitamin A
- 54 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 48 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.17 mg
- Niacin
- 11.5 mg
- Folate
- 28 mcg
- Water
- 121 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the chicken breasts in a medium pot and pour over the chicken broth. Bring to a gentle simmer over medium heat, then immediately reduce the heat to low. Gently poach the chicken until opaque throughout and the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
Using tongs, carefully remove the chicken breasts from the hot broth and transfer them to a cutting board. Allow the meat to rest until it is completely cooled to room temperature. Once cool, slice and chop into an even, medium dice. Discard or save the poaching liquid for another use.
While the chicken cools, place the chopped pecans and walnuts in a small dry skillet over medium heat. Toast the nuts, tossing frequently, until they release a rich, nutty aroma and become slightly darkened. Transfer immediately to a cool plate to stop the cooking process.
In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, fresh chopped tarragon, kosher salt, and black pepper. Whisk vigorously until the dressing is completely smooth, emulsified, and well integrated.
Add the completely cooled diced chicken, diced celery, and toasted mixed nuts into the bowl containing the dressing. Use a silicone spatula to gently fold the ingredients together, ensuring every piece of chicken and celery is thoroughly enrobed in the plush dressing.
Cover the bowl tightly and place the salad in the refrigerator to chill. Let the mixture rest for a minimum of thirty minutes before serving to allow the tarragon flavor to permeate the meat and the dressing to firm up slightly.
Chef's Notes
- Employing a combination of mayonnaise and sour cream is the secret to a truly plush texture; the mayonnaise provides rich body and fat, while the sour cream contributes a delicate tang that cuts through the richness.
- Gently poaching chicken in seasoned broth rather than boiling it in plain water prevents the muscle fibers from seizing up. This ensures the meat remains exceptionally tender and moist.
- Toasting the nuts is a non-negotiable step. It draws out their essential oils, deepens their flavor profile, and firms up their structure so they maintain their crunch against the moisture of the creamy dressing.
- Fresh tarragon has a pronounced, elegant anise flavor that mellows and integrates beautifully overnight. This structural stability makes the salad an excellent candidate for meal prep.
Storage
Refrigerator: 4 days — Store in an airtight container in the coldest part of the refrigerator.
Troubleshooting
Watery or separated dressing
Cause: The chicken was still warm when mixed with the dressing, causing condensation and melting the mayonnaise.
Fix: Fold in a small spoonful of plain breadcrumbs, finely crushed crackers, or chia seeds to absorb the excess moisture. Chill for another hour.
Prevention: Always ensure cooked proteins are completely cooled to room temperature before combining with dairy or emulsion-based dressings.
Tough, dry, or stringy chicken
Cause: The poaching liquid was allowed to boil vigorously rather than maintaining a gentle simmer.
Fix: Finely shred the chicken rather than dicing it, allowing the plush dressing to penetrate and mask the dryness.
Prevention: Keep the liquid at a bare, trembling simmer and use a meat thermometer to pull the chicken exactly at 74 degrees Celsius.
Cultural Context
Chicken salad became an American culinary staple in the mid-19th century when leftover roasted poultry was efficiently repurposed with mayonnaise, a condiment that was rapidly gaining national popularity. The addition of varied textural elements like crisp celery, sweet fruits, and toasted nuts elevated the dish from humble leftovers to a beloved feature of ladies luncheons, bridal showers, school lunchboxes, and diner menus across the country.
