It's been a while since I posted any new recipes on here. That would be because our family has been in sort of a food rut. Our schedule has been chaotic! I'm hoping to settle that down starting next week and start getting some more menus of yummy suppers rolling out.
In the meantime, here is an old standby recipe that I like to fall back on often. A good friend is coming for a visit today, and I hope she'll join us for lunch while she's here.
Classic Chicken Salad
The America's Test Kitchen Family Cookbook
Makes about 4 cups, enough for 6 sandwiches
Prep time 10 minutes
Total time 55 minutes (includes 30 minutes chilling time)
1 3/4 lbs boneless, skinless chicken breasts
Salt and pepper
2 T veg oil
2 ribs celery, chopped fine
3/4 c mayonnaise
2 scallions, minced
2 T fresh lemon juice
2 T minced fresh parsley
Season the chicken with salt and pepper. (I really, really like to use kosher salt here.) Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully add the chicken and cook until lightly golden brown on the first side, about 5 minutes. Flip the chicken over, cover and continue to cook until it is no longer pink in the center, about 5 minutes longer. Transfer the chicken to a plate and refrigerate until chilled, about 30 minutes. Cut the chilled chicken in to 1/4- inch pieces and toss with the remaining ingredients. Season with salt and pepper to taste.
To make ahead: Chicken salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste.