Classic Chicken Salad

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Course:



3 cups low sodium chicken broth
1 1/2 pounds boneless skinless chicken breast halves
1/2 cup mayonnaise
2 tablespoons chopped chives
1 tablespoon chopped tarragon
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 celery stalks, chopped


  1. Bring the chicken broth to a boil in a Farberware® Classic Series large nonstick skillet over medium-high heat. Add the chicken, reduce heat to medium and simmer, turning occasionally, until a thermometer inserted into the thickest portion registers 160°F. Transfer chicken to a cutting board and cool 10 minutes.
  2. Combine the mayonnaise, chives, tarragon, lemon juice, lemon zest, salt and pepper in a bowl.
  3. Cut cooled chicken into 1/2 inch pieces and transfer to a bowl. Stir in the mayonnaise mixture and celery; mix well.