Ingredients
Scale
- 2 pounds chicken breasts (boneless, skinless)
- 1 cup mayonnaise
- 3–4 stalks celery, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon fresh lemon juice
Instructions
- Place two pounds of boneless, skinless chicken breasts in a large pot and cover with cold water.
- Bring the water to a boil over medium-high heat, then reduce to medium and simmer for fifteen to twenty minutes until chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot using a slotted spoon and transfer to a cutting board to cool completely.
- Once cooled, shred the chicken into small, bite-sized pieces using two forks or your hands.
- Rinse three to four fresh celery stalks under cold water to remove any dirt or debris.
- Trim the ends and remove any tough outer strings from the celery stalks.
- Finely dice the celery into small, uniform pieces approximately one-quarter inch in size.
- Transfer the shredded chicken to a large mixing bowl.
- Add one cup of mayonnaise to the chicken and stir thoroughly to combine.
- Fold in the diced celery gently to distribute evenly throughout the mixture.
- Add one teaspoon of salt, one-half teaspoon of black pepper, one-quarter teaspoon of garlic powder, and one-quarter teaspoon of onion powder.
- Squeeze one tablespoon of fresh lemon juice over the mixture.
- Stir all ingredients together until well combined and uniform in texture.
- Taste the jersey mike’s chicken salad recipe and adjust seasonings as needed for personal preference.
- Transfer the jersey mike’s chicken salad recipe to a sealed container or covered bowl.
- Refrigerate for at least one hour before serving to allow flavors to meld together.
- Serve the jersey mike’s chicken salad recipe on your choice of bread, crackers, or lettuce wraps.
Notes
Cool the chicken completely before combining it with mayonnaise to prevent the salad from becoming warm and separating. Proper storage techniques ensure this recipe maintains its quality and safety for 3-4 days in the refrigerator. Never leave the salad at room temperature for more than two hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 1 gram
- Sodium: 420 milligrams
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 3 grams
- Fiber: 0.5 grams
- Protein: 22 grams
- Cholesterol: 80 milligrams
