Classic Chicken Salad

recipe

Classic Chicken Salad

by Brava Chef Annie

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

Simple, flavorful, and versatile, this Classic Chicken Salad will become a staple in your rotation - it is in Chef Annie’s kitchen! Cook chicken in Brava, and enjoy it in a light creamy dressing with lemon, dijon, and all of the usual suspects: grapes, celery, and green onions. Tarragon is a lovely addition as well. Serve on toast, with crackers, in sandwiches, or spooned into lettuce cups.

Ingredients

  • 2.0 count boneless skinless chicken breasts, about 12 oz each
  • 0.6666666666666666 cups sliced scallions (about 2-3 large scallions)
  • 0.6666666666666666 cups thinly sliced or diced celery (about 2 large stalks)
  • 0.6666666666666666 cups diced grapes
  • 0.3333333333333333 cups mayonnaise
  • 0.3333333333333333 cups full fat Greek yogurt
  • 2.0 tablespoons fresh lemon juice
  • 1.0 teaspoons dijon mustard
  • Kosher salt and freshly cracked black pepper to taste
  • Fresh tarragon and more lemon wedges for serving (optional)

Equipment

Brava metal tray

paper towels

large bowl

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Combos
  • Lunch
  • Dinner
  • Starter
  • Whole30®
  • American
  • BBQ
  • Californian
  • Chicken
  • Dairy Free
  • Gluten Free
  • Keto
  • Meat Ingredients
  • Metal Tray
  • Paleo
  • Recipes
  • Salad
  • Serves 4
  • Single Ingredient Cooks
  • Spring
  • Summer
  • Weekend
  • Weeknight
  • Winter
  • Year Round

Instructions

  1. 1

    Cook chicken

    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with salt.
    • Select “Classic Chicken Salad” on the touchscreen and follow on-screen instructions to select the size of chicken.
    • When prompted, select option to either use the Brava TempSensor or Time Based Cook, and follow the instructions to arrange chicken in Zone 2 of Brava Metal Tray.
    • Slide metal tray into top shelf and press green button to begin cooking.
  2. 2

    Prep salad

    • While chicken is cooking, toss remaining salad ingredients together in large bowl. Season generously with few pinches kosher salt and freshly cracked black pepper, and toss to combine.
  3. 3

    Finish & serve

    • When chicken is done cooking, let cool for several minutes. Cut into bite-sized pieces or shred with forks and toss with rest of salad ingredients until everything is evenly coated.
    • Taste and adjust for seasoning. Add few pinches of kosher salt and cracked black pepper as needed, or more lemon for brightness. Toss in few pinches of fresh tarragon, if desired.
    • Serve in sandwiches, on toast, with crackers, or spooned into lettuce cups.
    • Store leftovers in airtight container in refrigerator until ready to enjoy again.