smittenkitchen
Chicken Salad for Celery Enthusiasts
Strong opinions on the very best way to make chicken salad (crunchy and scallion-ed) and how to serve it.
👥 6 Servings👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Heat oven to 350°F (176°C). Coat chicken breasts lightly in olive oil and season generously on both sides with salt and freshly ground black pepper. Place in a baking pan (ideally one that can collect juices) and roast for 40 to ⏱️ 45 minutes (use less time for smaller pieces), until the internal temperature reaches 150°F–155°F (65°C–68°C). Let cool to room temperature.
Olive oil(15 grams) smooth Dijon mustard, plus more to taste1 tablespoon(40 grams) mayonnaise, plus more to taste3 tablespoonsFreshly ground black pepper
2
Remove meat from chicken breasts and cut into 3/4-inch (2-cm) pieces. Place in a large bowl and season with salt and freshly ground black pepper. I pour any juices/drippings from the baking pan back over the chicken here too. Add celery and scallions and stir to combine. Dollop the Dijon mustard into the bowl and stir so that it’s distributed over the chicken and vegetables. Add the mayo and stir to combine. Season with additional salt, if needed, and more grinds of black pepper. Add more Dijon or mayo to taste.
Freshly ground black pepper(15 grams) smooth Dijon mustard, plus more to taste1 tablespoon(40 grams) mayonnaise, plus more to taste3 tablespoons
3
→ If you’d like to make crispy skin pieces for your sandwiches, flatten the skin as much as possible on a baking sheet, season with a couple more pinches of salt, and bake in a 400°F (205°C) oven for 5 to ⏱️ 10 minutes, keeping an eye on it, until it’s darker in color and mostly crisp throughout. Cut into strips.
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