Hi guys - hope you love this new recipe! It's easy, healthy, fresh and full of flavor. I've been eating it on repeat for the last several weeks! 😂 So how would you eat it? Straight out of the bowl, in a sandwich, or in a wrap? xo - Lisa
Love this delicious recipe. I love celery but for non-celery lovers who still like the crunch, I soak celery in a bit of lemon juice for a couple of hours. This retains the crunch and makes the celery taste sort of fruity.
I just made chicken salad last week! I cooked my chicken in the slow cooker, used half plain nonfat yogurt and half mayonnaise, with walnuts instead of almonds. It was so good! Chicken salad is a nice break from tuna and seems a little classier if you want to share with guests. Love this version though. I'm definitely going to try it next time I'm making up a batch.
This is great! I was wondering about an almond replacement! Also, I’m gonna replace the tarragon with dill! Just preference. (For those of us who don’t like fennel/black licorice taste)
My daughter & I had this for lunch today! We used Greek yogurt instead of the mayo & served it on lettuce leaves. So delish! Thank you so much for the recipe. We’re going to try your mayo recipe next. 😋
Thank you so much for demonstrating how to perfectly poach chicken. The basis for salads, wraps, tacos, etc. The exact method really works - and at 72 years I finally learned how to do it. I wrote it down, because my memory isn't what it used to be. Your chicken salad recipe looks awesome. I have tarragon on my permanent shopping list. Thank you so much. Elissa
I'm glad you enjoyed the video Elissa, and how to make perfectly poached chicken. It really is versatile in so many recipes. It's always fun to learn something new, at any age! :)
The toasted almonds - the grapes - the celery - the parsley and tarragon - YES! (I’ll grate an apple if I have no grapes) Have never poached with everything cold... will try next time. YUM
I've made this for the last two weeks for my work lunches. It is just so delicious. This is going to be a regular lunch go-to from now, especially when we get back to summer. It's winter here, so sometimes a salad is a bit hard to come at when it's cold outside!
Listen okay when I tell you this recipe changed my life…it brings me so much joy that no matter how bad I am at everything else I can follow this recipe and it never fails to turn out fantastic. Everytime I eat any other chicken salad but this one there is just no comparison. Thank you Lisa!!
This is the best Chicken Salad I’ve ever had! I loved it so much, I started eating it out of bowl with my serving spoon, it almost didn’t make it to bread! Then, I made it following day for lunch! I normally share my white organic roasted chicken with my little dog, but this time he didn’t get as much as I usually give him as I was saving this for my 2nd round of this chicken salad! I didn’t have tarragon, but that Dijon mustard really gives this a kick! Those roasted almonds (I toasted them in a sauté pan), and with those grapes - OMG. Thank you so much Lisa for this recipe, and all your great recipes!
I am cook at a senior living home. I made this recipe for the residents the other night. It was excellent. I was nervous that poaching the chicken with onion and parsley would make it taste like chicken soup, but it gave the chicken this great rich flavor.
I tried this... Though I used skinless chicken thighs as on the bone it’s way more flavourful. Plus I find poached chicken breast to dry. I also used more seasoning. I skimmed the froth off the top. And froze the poached water and used it on Sunday to make gravy for Sunday dinner. It was absolutely delicious. The chicken thighs a more juicy cut of chicken made a phenomenal chicken salad.. Minus the almonds 🙃
I made this today!!! It is the most scrumptious chicken salad I have ever tasted and believe me, that's saying a lot! I love chicken salad and this is my new favorite recipe!!! Thank you!!!
I made a slightly modified version of this recipe (I hardly ever follow recipes exactly unless baking) and I have to say it was great! I used dried cherries instead of grapes and did a few other little modifications. Really nice!
I made this salad tonight and my family and I loved it so much!!!! By far the best chicken salad I have ever had. Thanks so much for delicious, colorful and healthy recipes like these! 💖
Congratulations on 1 million! I just love watching your recipes and the ones I've actually used have always been spot on! This chicken salad looks absolutely mouth watering and seems like a perfect summer time food!
I just made this for dinner tonight & it was AMAZING! The best dinner we have had in weeks. Thank you! I used leftover chicken breasts instead of poached chicken & a diced apple instead of grapes.
Wonderful! I'm so glad you enjoyed this recipe Sherri. Also, I would greatly appreciate if you left a quick comment on the recipe on my website 😊Thanks so much!
I have made this for so many times for various family members. My sister tried it for the first time this week, then asked me to make it again as soon as it was done. We love it in wraps, but I love it served so many different ways.
Amazing chicken salad!!! It’s so fresh, crunchy, fruity and so full of flavour! Even my picky eater loves it!!! Thanks so much for this recipe, will definitely become a staple!
Made this last night & it is sooo yummy this morning. I will definitely make this again. The Taragon really brings out the flavors & love the grapes! ❤
I was never a big fan of chicken salads, but this, with the grapes and herbs, it looks so delicious. I will definitely will give it a try sometime soon and eat as sandwich with home baked sourdough bread!
When you asked on insta if we were team tuna or team chicken salad without hesitation I said tuna, but this recipe looks amazing! I love the addition of fruit and nuts for added flavors and textures. I can’t wait to try this recipe out! It might just change my mind 😂
If you don’t have time to poach the chicken, get a rotisserie chicken and shred the breast meat (not as healthy as poaching, but still delicious). I like to add about a teaspoon (or less) of sweet relish as I like a sweeter dressing. I’ll have to try the Terragon next time!
Nyasha Williams I do this all the time for multiple dishes. I have a great source at our Fred Meyers market, done daily. Living alone, I can make 5-6 meals with one chicken. My thing is to cut off the breasts then pull them apart as for tacos or enchiladas. Then I always take about 1 tablespoon of the congealed, clear fat from the package. This requires overnight refrigeration. I mix this in with some light seasonings to the shredded breasts. It keeps the near flavorful and very, very moist,
My mouth is salivating and I’m not even hungry... I know what I’m having for lunch tomorrow :). Thanks for sharing, I am loving your channel. I had gastric bypass surgery in February and so much of what you share is relevant to me, I appreciate all you do for us! Can’t wait to see what’s in store this week.
Lisa, you never cease to amaze me with the most simple, delicious meals that look so elegant. I can't wait to try this in a wrap! Thank you for being you and helping the world eat better and be healthier!
Don't blanch your chicken, it pulls the flavor out. Bake your chicken with some olive oil and salt and pepper. You will have much more favorable chicken salad.
There are pros and cons to both methods. The aromatics would infuse some flavor and your not going to dry it out that way. There is also a texture differences.
I loved this recipe. You can also use cherries instead of grapes and the juice from the cherries runs throughout the salad. Another alternative, if you prefer thighs to breasts, is to use 4 bone-in thighs with skins. In a plastic bag, add 1/2 cup olive oil, 1/4 teaspoon fresh ground pepper and half a tablespoon of salt. Add the thighs and shake the bag until it coats completely. For a stronger taste, place the bag in the refrigerator and marinade for several hours. Then bake the thighs for 1 hour at 400 degrees. When done, remove the skin, which will be crispy. The skins are great snacks. Refrigerate the thighs until cool and then de-bone and cube. To the chicken, add 2 tablespoons of mango chutney (optional). Then follow the rest of the recipe according to the directions in this video. I had been making curried chicken salad for a couple of months. But I wanted something less spicy and this recipe filled the bill.
This recipe is amazing!!! From the first time I made this, my kids demand it now. The only thing I change is I bake my chicken after I brine it. The brined chicken is never dry so that's a plus. Fresh tarragon is another item I cant get but I love using it and have plenty dried on hand. We serve this on large croissants from the bakery and it doesn't get any better. I'm making this tomorrow because the kids have been onto me that they haven't had it for awhile lol.
Jeff's wife here. I saw your recipe on Friday. It's Wednesday now and I've had five days to drool over it. I'm doing this to night after we put air conditioners in the Windows. Looks so yummy 😀😁
I used a rotisserie chicken. Just pulled the skin off and shredded it. Not a fan of mayo so I used plain greek yogurt mixed with Skinny Girl Poppy Seed dressing. Didn't have any almonds but I had walnuts, so in they went. Also diced and added a crispy apple. And you were so right about the tarragon. So delicious.
Mmmm. Try it with honey crisp apple, AND, fresh croissants, that are toasterd beautifully, medium golden brown color. You'll never use regular bread again for this sandwich. 👍🏻 😃
I am making this right now! I’m so excited! I love chicken salad! I’m trying eat better for myself and finding your channel has been a god sent! Thank you! I went to Whole Foods for the first time last night and I am amazed at how fresh and amazing things are there..
Congrats on 1M Lisa!! I’m in Colorado, if I were picked, I’d like the merch to go to someone overseas with less access to you and your prizes. Thank you for all you do! 💜
Or buy the grapes in season and stock them in the freezer. They’re a bit cold On the fingers while slicing But surprisingly don’t change their taste once defrosted.
You’re on my favorite teachers that I have discovered in your field. I love your videos they are always so beautiful, clean, fresh and you express yourself so well it inspires me to cook more. Thank you for what you do, for your passion and education. I am forever grateful and excited to create more by learning through you. Thank you, truly!
Just had dinner and made your recipe. So so dang scrumptious. Wiped the bowl on empty. Thank you, thank you. May you be blessed and keep growing like a dandelion!
Hi Valerie! Yes, you can always use yogurt as a substitution :) You find a few substitutions for ingredients in my post here: downshiftology.com/recipes/chicken-salad/
I made it tonight on Sara Lee 45 calorie Delightful bread. Tomorrow I'll have it for lunch on Romaine lettuce. It's delicious! This is how Jason's Deli makes it, but this is even better, fresher and you can have as much as you want, lol! I didn't have any Tarragon nor almonds, I used walnuts instead.
Just wanted to leave some feedback on the chicken salad!! I found your recipe like two months ago and i have made it 5 times already it IS the perfect chicken salad recipe thanks for sharing!!! I'm making it again tonight lol cheers!!!
Chicken salad is my staple lunch box choice for my husband...BUT I have been using canned chicken, not any more, thanks Lisa. Also, he prefers green apple over grapes.. toasted almonds, celery & apple....more crunch!
My kids and I were watching this video and they requested that we make it because it looks so delicious and easy to make! I will have to try making it soon!
Congratulations on 1 Million, Lisa! You are so incredible and I am so happy for you! I made this recipe today and it was AMAZING! Thank you for all of your videos, I love this channel so much and I’m so grateful for how much work you’ve put into it! I’ve been following you and making your recipes for over a year now and you’ve helped me out so much. Thank you!!!❤️
I really like the recipe! Unlike most recipes I know. Especially the use of tarragon is a very nice idea. I use this mainly for fish dishes. I repentantly confess my prejudices: I would not have thought that such a spice would appear in an American recipe.
