Salada de Frango Clássica
This is the deli-case classic: tender poached chicken folded into a bright, creamy dressing with just enough celery and onion for crunch. Gentle poaching keeps the meat juicy and mild, while Dijon, lemon, and fresh dill lift the mayonnaise so it tastes fresh instead of heavy. It comes together in one bowl and only improves after a short chill, making it an easy make-ahead lunch.
Poach 900 g (2 lb) boneless, skinless chicken breasts in gently simmering salted water with a bay leaf until the thickest part reads 74°C (165°F), about 12-15 minutes, then let them rest off the heat and cool before dicing or lightly shredding into bite-size pieces; meanwhile finely dice 2 celery stalks and 1/2 small red onion and chop a handful of dill or parsley, then whisk 180 ml (3/4 cup) mayonnaise with 1 tbsp Dijon, 1 tbsp lemon juice, 1/2 tsp salt, and black pepper; fold everything together, taste and adjust with more salt and lemon, then chill at least 30 minutes before serving on croissants, over greens, or in lettuce cups.
- Poach gently and pull the chicken at 165°F (74°C); a hard boil gives you dry, stringy meat.
- Pat the cooked chicken dry and drain the diced celery so the dressing stays creamy, not watery.
- Chill at least 30 minutes before serving so the lemon, Dijon, and herbs have time to meld.
Equipment
- Large saucepan or pot
- Instant-read thermometer
- Chef's knife
- Cutting board
- Large mixing bowl
- Slotted spoon or tongs
Ingredientes
For poaching the chicken
- 900 g boneless, skinless chicken breasts, about 3 medium
- cold water, enough to cover by about 2.5 cm (1 in)
- 6 g fine sea salt, for the poaching water
- bay leaf
- black peppercorns, optional
For the salad
- 180 ml mayonnaise, good-quality, full-fat
- 15 ml Dijon mustard
- 15 ml fresh lemon juice, about 1/2 lemon
- 120 g celery, finely diced
- 60 g red onion, finely diced, or 2 tbsp shallot
- 15 g fresh dill or flat-leaf parsley, chopped
- 3 g fine sea salt, plus more to taste
- 1 g freshly ground black pepper
Modo de preparo
- ETAPA01
Place the chicken breasts in a large saucepan and cover with cold water by about 2.5 cm (1 inch). Add 1 tsp salt, the bay leaf, and peppercorns. Bring to a bare simmer over medium heat, then lower the heat so the water barely trembles. Cook until the thickest part reads 74°C (165°F) on an instant-read thermometer, 12-15 minutes.
- ETAPA02
Turn off the heat and let the chicken sit in the hot liquid for 5 minutes to finish gently, then lift it out with tongs onto a plate. Let it cool until easy to handle, about 15 minutes, then pat the pieces dry; excess moisture waters down the dressing.
- ETAPA03
Cut or pull the cooled chicken into small, even bite-size pieces, about 1 cm (1/2 inch). A mix of tidy dice and a little hand-shredding gives the best texture that still holds together on bread.
- ETAPA04
Finely dice the celery and red onion, and chop the dill or parsley. If your onion is sharp, rinse the dice briefly under cold water and pat dry to mellow the bite. Blot the celery so it doesn't leak liquid into the salad.
- ETAPA05
In a large bowl, whisk the mayonnaise with the Dijon mustard, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and glossy.
- ETAPA06
Add the chicken, celery, onion, and herbs to the bowl. Fold gently with a spatula until everything is lightly and evenly coated. Taste and adjust with more salt, pepper, or a squeeze of lemon.
- ETAPA07
Cover and refrigerate at least 30 minutes so the flavors meld and the salad firms up. Serve on croissants or toasted bread, piled over greens, or spooned into crisp lettuce cups.
Make ahead
You can poach and dice the chicken up to 2 days ahead and refrigerate it in a covered container. The finished salad is actually best made at least 1 hour before serving so the flavors meld, and it holds well for a few days, making it a reliable meal-prep lunch.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze; the mayonnaise-based dressing separates and turns watery when thawed. Stir before serving, and if it looks dry, fold in a spoonful of fresh mayo or a squeeze of lemon.
Variations
Grape and pecan
Fold in 120 g (about 3/4 cup) halved seedless grapes and 40 g (1/3 cup) toasted, chopped pecans for a Waldorf-style version with sweet-crunchy contrast. Note that this adds tree nuts.
Curried chicken salad
Whisk 2 tsp curry powder and 1 tbsp mango chutney into the dressing, and add 2 tbsp golden raisins. Warm, lightly sweet, and great with almonds on top.
Lighter Greek yogurt version
Swap half the mayonnaise for plain Greek yogurt (90 ml each) for a tangier, lower-fat dressing. This adds dairy, so it is no longer dairy-free.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
What is the best chicken to use for this chicken salad recipe?
Gently poached boneless, skinless chicken breasts give the cleanest flavor and juiciest texture, which is why this chicken salad recipe starts there. If you're short on time, 4 cups of shredded rotisserie or leftover roasted chicken works beautifully too; just skip the poaching step and go straight to mixing.
How long does chicken salad last in the fridge?
Kept in an airtight container, it stays good for up to 4 days. Because it's mayonnaise-based, don't leave it at room temperature for more than about 2 hours; at a picnic, nest the bowl in ice.
Can I freeze chicken salad?
It's not recommended. Mayonnaise breaks and weeps when frozen and thawed, leaving the salad watery and grainy. If you want to prep ahead, freeze cooked plain chicken instead and mix the dressing fresh.
How do I keep my chicken salad from turning out bland or watery?
Three things: salt the poaching water, pat the cooked chicken dry, and blot the diced celery. Then season the finished salad to taste with salt, black pepper, and lemon. A well-seasoned chicken salad recipe should taste bright and savory straight off the spoon, not flat.
Can I make it dairy-free or gluten-free?
As written it's already both, since standard mayonnaise contains no dairy and the salad itself has no gluten. Just check your mayo and mustard labels, and serve it over greens or gluten-free bread to keep the whole plate gluten-free.
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