3-Way Chicken Salad

3-Way Chicken Salad
Servings: 6 Prep 20 mins Cook 12 mins


  • 1 1/2 pounds boneless, skinless chicken breast halves
  • 2 small bay leaves
  • 6 whole peppercorns
  • 2/3 cup light mayonnaise
  • 1/2 teaspoon each salt and pepper

Make It

1. Place chicken breasts smooth-side down on a cutting board. Pull or cut tenders from breast halves and save for another use.

2. Place a sheet of parchment or waxed paper over chicken pieces and pound lightly to an even thickness.

3. Bring 8 cups water, bay leaves and peppercorns to barely a simmer over medium heat in a large saute pan. Add chicken and cook for 10 to 12 minutes, keeping temperature moderate so only a few bubbles appear around chicken. Remove chicken when instant-read thermometer inserted in breasts registers 160 degrees . Refrigerate until cold.

4. Cut chicken into 3/4-inch cubes, stir together with mayonnaise, salt and pepper, and then with one of the flavor combinations below.


*Curried Chicken Salad
  • Stir in 1/2 cup chopped golden raisins, 1/4 cup slivered almonds, 1-1/2 teaspoons curry powder and 1/2 teaspoon sugar.
*Waldorf Salad
  • Stir in 1 Gala apple (cored and cubed), 1/2 cup chopped walnuts, 2 teaspoons cider vinegar and 1 teaspoon sugar.
*Classic Chicken Salad
  • Add 2 ribs celery, trimmed and chopped, 3 tablespoons chopped fresh dill and 2 tablespoons mustard.