Chicken Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied, keeps well, and is better the second day after the garlic has had a chance to come to full flavor. Serve with a 2-ounce whole grain or gluten-free roll, or make into a sandwich.
Ingredients
| 1 cup Water |
| 1 Tbsp. White wine vinegar |
| 16 ounces Boneless, skinless chicken thighs |
| 4 Medium stalk Celery, raw (diced) |
| 2 clove Garlic, raw (finely minced) |
| 4 Tbsp. Reduced fat mayonnaise |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken thighs and poach for about 10 - 15 minutes depending on the thickness (It's best to use an instant thermometer and remove the thighs just as they reach 160°F.)
Remove from the water and let the chicken rest for 3 - 5 minutes.
When the chicken is cool, cut the thighs into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, garlic, mayonnaise, salt and pepper.
Fold the salad together gently and chill for another 15 minutes before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chicken salad is easy. I love this healthy version with the gently poached chicken thighs and fresh garlic. If you want a more authentic chicken salad, replace the garlic (or add) a tablespoon (or two) of sweet pickle relish.