Name: Classic Creamy Chicken Salad
Total time: 1 h 15 min
Ingredients: 2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each); 1 tablespoon vegetable oil; Table salt; 2 medium ribs celery , cut into small dice; 2 medium scallions , white and green parts, minced; 3/4 - 1 cup mayonnaise; 1 1/2 - 2 tablespoons lemon juice from 1 small lemon; 2 tablespoons minced fresh parsley leaves; Salt and ground black pepper

Why This Recipe Works

To perfect our chicken salad recipe so that our chicken actually tasted good, not bland or waterlogged, we tried wet cooking methods, including poaching and steaming, roasting in foil (which is similar to steaming), and, in a method new to us, dropping the chicken into simmering aromatic water and then removing the pot from the heat and letting the chicken and water cool to room temperature. Unfortunately, all four methods produced a bland, unmistakably boiled flavor. True roast chicken was another matter. Even after the flavorful skin and bones were removed, the meat tasted roasted, and the resulting chicken salad recipe was superb.

Before You Begin

In addition to the parsley leaves, you can flavor the salad with two tablespoons of minced fresh tarragon or basil leaves.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)

Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)