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Old-Fashioned Chicken Salad

Posted by Peggy on August 11, 2009

Old-Fashioned Chicken Salad
Recipe: Old-Fashioned Chicken Salad


  • 3-4 chilled poached chicken breast halves, cut into 1/2-inch pieces (4 cups)
  • 1/2 cup Hellman’s mayonnaise (Miracle Whip may be substituted)
  • 2 teaspoons Grey Poupon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper, any color
  • 2 scallions, chopped
  • 1 tablespoon minced fresh parsley
  • 1/2 cup nuts, such as blanched almonds or toasted walnuts or pecans (optional)


  1. Whisk together mayonnaise, mustard and Worcestershire sauce.
  2. Combine with diced chicken, celery, bell pepper, scallions and parsley. Garnish with nuts, if desired

Time: 15 minutes

Number of servings (yield): 4-6

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Poached Chicken


  • 6 boneless skinless chicken breast halves, or bone-in chicken breasts
  • 18 cups chicken stock, or water
  • 1-2 tablespoons dried mixed herbs, including dried peppercorns
  • 1 bay leaf
  • Fresh available vegetable scraps(I used onion skins, carrots tops and parsley stems)


  1. Place chicken stock or water, dried herbs, bay leaf and vegetable scraps in a heavy-bottomed pot. Season with kosher salt if you are using water or unsalted stock. Bring to a boil and reduce liquid 20-30 minutes.
  2. Place chicken breasts in seasoned, boiling liquid. When water returns to a boil,stir breasts around then turn off heat. Cover tightly and let sit in poaching liquid until just cooked through, about 30 minutes.
  3. Remove breasts from pan and chill. Poaching liquid can be strained, frozen and reused as stock for another recipe.

Active Time: 5 minutes

Poach Time: 30 minutes

Number of servings (yield): 6 poached chicken breasts & stock for freezing

Copyright © Peggy Lampman's dinnerFeed.