Classic Chicken Salad

By kimvess

Serve this classic chicken salad over lettuce or as a sandwich. Perfect served on a croissant with lettuce and tomato.

Ingredients

• 1 3/4 pounds boneless, skinless chicken breasts, trimmed
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 celery ribs, chopped fine
• 3/4 cup mayonnaise
• 2 scallions, minced
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley

Preparation

Step 1

Season the chicken with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully add the chicken and cook until lightly golden brown on the first side, about 5 minutes. Flip the chicken over, cover, and continue to cook until it is no longer pink in the center, about 5 minutes longer. Transfer the chicken to a plate and refrigerate until chilled, about 30 minutes.

Cut the chilled chicken into 1/4-inch pieces and toss with the remaining ingredients. Season with salt and pepper to taste. Serve.

To make ahead; Chicken salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice.