I was almost tempted to call this 2-Ingredient Herbed Chicken Salad but that would be slightly manipulative and misleading. The reason I was tempted, and the reason it makes sense, is because if you happen to have a jar of Herbed Mayonnaise in your fridge, it’s accurate. But that is a little too presumptuous. Having said that—I’m hoping once you make this mayo and see all of the things it can do, you may choose to have it having about on a regular basis, and then the 2-Ingredient thing becomes truth.
Pile this flavorful, herby chicken salad on a green salad, eat it out of the container, mound it on toasted bruschetta for an open-faced tartine of sorts (if any of you are patrons of the fast-casual chain Le Pain Quotidien than the word tartine is probably in your vocabulary).
I really do like a good open-faced sandwich, and it’s kind of semantics whether this particular one qualifies as more of a bruschetta than a tartine. I think of a tartine is more of an open-faced sandwich, sometimes with more than one component, and more of a meal, and a bruschetta as not quite as fully formed meal-wise, more appetizer like, and usually with a single topping…though it can have multiple ingredients in the topping. So the answer is….this is all of the above.
Or turn this Herbed Chicken Salad into a more traditional sandwich a wrap. (You can use the same folding technique as in the Chicken Caesar Wraps: one side folded in, top and bottoms folded in, roll, and seal with a little more of the Herbed Mayonnaise.
Herbed mayo turns some simply shredded chicken breasts into an amazing chicken salad.Tweet This
When poaching the chicken breasts, if you want to use low-sodium chicken broth instead of water you will end up with a rich stock that can be used in soups and other recipes, and the chicken will have even more flavor. You can throw in a very sprigs of whatever herbs you have leftover to season the broth or water a bit.
Other Chicken Salad Recipes:
- Smoky Chipotle Chicken Salad
- Pasta Salad with Chicken and Chipotle Dressing
- Indonesian Chicken Salad
- Chicken Caesar Pasta Salad
Herbed Chicken Salad
- 4 boneless skinless chicken breasts 1 ½ to 2 pounds total
- ½ cup dry white wine optional
- ⅓ cup Herbed Mayonnaise or more as needed
- Kosher salt and freshly ground pepper to taste
- 1 cup seeded and diced plum tomatoes (optional)
- Place the chicken in a pot large enough so that they are either in a single layer or just slightly overlapping.
- Cover the chicken with cold water and add the wine if using. Bring the water to a boil. You’ll probably see some white scummy foam collecting on the surface as the water comes to a boil (this is fine!) — if you’ll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it’s fine to leave it.
- Reduce to a simmer, cover, and cook for 10 to 15 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through.
- Remove the chicken from the liquid and wait at least a few minutes before shredding. You can use your fingers once it’s cool enough, or two forks.
- Place the chicken in a bowl, add 1/3 of the Herbed Mayonnaise and the tomatoes, if using. Toss until the chicken is well coated with the mayo dressing. Add more mayo if the mixture seems too dry. Taste and add salt and pepper as needed.
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