This family favorite recipe has a secret ingredient that takes it from good to great.
My mother and father make thebestchicken salad.
It’s a joint effort; my father assembles the ingredients, while my mom makes the dressing.
Elise Bauer
It’s not exactly your standard chicken salad.
Mom balances out the sweetness from the dab of jam with a bit of lemon juice.
As the water is heating, I cut skinless boneless chicken breasts into large (2 1/2-inch) chunks.
Elise Bauer
When the water boils, I add the chicken and return the pot to a simmer.
Poaching chicken this way allows the chicken to cook gently, so the chicken retains more moisture.
You could also use any leftover cooked chicken meat, with or without the skin.
Add the chicken breast (cut into large chunks) and return the water to a simmer.
Then turn off the heat, and cover the pot.
Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.
Prepare the chicken salad dressing in a large bowl.
Mix together the mayonnaise, preserves, and lemon juice.
Taste for the proper balance of sweetness and acidity.
The salad dressing should not be too sweet, nor too sour.
Add more preserves or lemon juice until you have reached the balance you want.
Add salt and pepper to taste.
Add the chopped celery, bell pepper, olives, red onion, and apple to the dressing.
Remove the chicken from the poaching water and dice it.
(Or dice already cooked chicken if that is what you are using for this salad.)
Mix it in with the dressing and vegetables.
At this point you could make ahead.
When ready to serve, fold in the sliced and chopped iceberg lettuce.
