Ingredients
3 boneless skinless chicken breasts
6 slices lemon
6 sprigs dill, plus 1 tbsp. chopped
1 green apple, chopped
1/2 red onion, finely chopped
2 celery stalks, finely chopped
2/3 c. mayonnaise
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
Kosher salt
Freshly ground black pepper
Baguette, for serving
Butter lettuce, for serving
Preparation
Step 1In a large pot, arrange the chicken in a single layer. Place lemon slices and dill sprigs on chicken and pour water over it, covering by at least an inch. Bring water to a boil, then reduce heat and simmer until cooked through, 10 minutes. Let rest 10 minutes, then slice into 1" pieces.Step 2In a large bowl, combine chicken, apple, onion, and celery.Step 3In a medium bowl, whisk together mayonnaise, Dijon, and vinegar and season with salt and pepper.Step 4Pour dressing over chicken mixture and toss. Step 5Garnish with chopped dill and serve on a baguette with lettuce.
We add the crispy celery, tart apple and herbaceous dill for a bright and slightly tangy bite, but you could add things like bacon, olives and even kimchi! Whatever you put in it, it will keep for up to 5 days in the fridge in an airtight container. We love this salad between two slices of toasted sourdough or baguette, but it’s also great straight up. Or, you can go the extra mile and throw a couple slices of cheddar on top and slide it under the broiler to make a chicken salad melt. Made this? Let us know how it went in the comment section below!
