It's Tuesday and that means time for a new blog hop here on LOTHF. This week's theme is favorite recipes. Go ahead, click on a few! I think you're likely to find something new for dinner.
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.