Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
24 Mins
Total Time
2 Hours 19 Mins
Yield
6 servings (serving size: about 1 cup chicken salad and 1 cup salad greens)

Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the chicken salad.

How to Make It

Step 1

Fill a Dutch oven two-thirds full of water; bring to a boil.

Step 2

Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.

Step 3

Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Rotisserie Chicken Makes This A Cinch

madie100
December 02, 2016
I loved this recipe! I cut it in half and had enough for lunch 4 days of my work week. I used a rotisserie chicken which provided just enough white meat to make a pound. Other than that I followed this to a T and it turned out awesome! Perfect amount of everything mixed together. Tossed with mixed lettuce,  no dressing needed. 

Good...few tweaks for next time

maddypotpie
March 17, 2016
This is a great recipe. I made a few tweaks and will make a few more the next time I make it. - Used rotisserie chicken to save time - Added more celery and some green onion for flavor - Used red grapes instead of craisins- Omitted nuts - Added more salt and pepperThere is far too much dressing in this recipe. I'll probably halve the amount of dressing I make next time.

ElizabethBacon's Review

DFab311
August 31, 2014
This chicken salad is really, really good. Without all the heavy mayo it tastes much fresher than regular chicken salad. I just boiled the chicken without the saran wrap and it was fine. Sometimes I use grapes instead of craisins but both are good. I do half smoked almonds and half unsmoked because I find the smokiness a bit overpowering.

Maidakoller's Review

nycook7
January 30, 2014
I made this for lunch. I had grilled chicken short-cuts on hand which made preparation a snap. I didn't have any celery, and used toasted slivered almonds. It was fantastic! My husband said it was the best chicken salad he ever ate! I highly recommend this recipe.

BillyDelicious's Review

Maidakoller
January 24, 2014
Good, solid recipe. Great to make chicken salad sandwiches with. Yummy!

NCN314's Review

CareyS
September 23, 2013
N/A

annawkana's Review

mrscrazyed
October 09, 2012
I loved this recipe. The only change I made was that I used walnuts instead of almonds. This will definitely be my go-to chicken salad recipe.

DFab311's Review

BillyDelicious
July 30, 2012
N/A

Brupbacher's Review

carolelaine09
June 05, 2012
N/A

dirtyknees's Review

stephil
November 13, 2011
N/A