Let’s face it, fancy is fun but down-to-earth is just plain good! And with Homestyle Chicken Salad, it can be a bit of both! Whether on a thin, fluffy slice of bread or lathered on your favorite plain ol’ cracker, when tender chicken is joined with creamy mayonnaise, a dash of salt and black pepper, the crunch of some celery, and a hint of fresh lemon juice, you have reached chicken-salad perfection — plain and simple! No matter your occasion, big or small, fancy or plain, Homestyle Chicken Salad will shine like the diamond it is with all the rich, creamy tastes and textures we have grown to love. It’s just plain ol’ delicious!
Ingredients
- 4 chicken breasts, bone-in and skin-on
- 6 cups low-sodium chicken broth
- 3 sprigs thyme
- 1 1/2 cups celery, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup mayonnaise
- crackers, optional, to taste, of your choice, for serving
Directions
Step 1 -In a large Dutch oven over medium-high heat, add the chicken breasts, the chicken broth, and the thyme and bring to a boil. Cook until they reach an internal temperature of 165 degrees F, about 15 minutes.
Step 2 -Transfer the Dutch oven from the heat and let the chicken breasts cool to room temperature, about 45 minutes-1 hour.
Step 3 -Place the cooked chicken breasts on a cutting board and reserve the broth for another use.
Step 4 -Discard the skin and the bones from the chicken breasts and shred the meat into bite-sized pieces, totaling about 5-6 cups.
Step 5 -In a large bowl, add the celery, the lemon juice, the salt, the black pepper, and the mayonnaise and stir to combine.
Step 6 -Add the shredded chicken to the mayonnaise mixture and fold to combine.
Step 7 -Cover the bowl and refrigerate the chicken salad until ready to serve.
Step 8 -Serve with the crackers.
