I’ve tried dozens of different add-in combinations for chicken salad and this ultimate version is the perfect mix of add-ins. You’ll never need another chicken salad sandwich recipe!
- Poach two medium-sized (6-8 oz.) chicken breasts in lightly salted, simmering water, until they are just cooked through and register 165˚F in the thickest part of the breasts. Poaching should take 15-20 minutes. Then let breasts cool until you can handle them and roughly chop them up.
- Meanwhile, in a medium bowl, stir together celery, toasted pine nuts, grapes, and scallions. Fold in mayonnaise (homemade is best) and mustard. Finally, fold in chopped chicken and season with salt and pepper to taste.
Serve chicken salad on soft sandwich bread on a bed of arugula.
Leftover chicken salad stores well in the fridge for 4-5 days. Stir well before serving.
Read my homemade mayo post to learn how to make it by hand, or combine ingredients in a jar and use an immersion blender for quick homemade mayo.