Easy Chicken Salad
A creamy shredded chicken salad with celery and spring onion, served on crisp lettuce.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Ingredients
- 8
- Effort
- Easy
Ingredients
- 2 (about 500 g / 1 lb 1½ oz) Chicken breast
- ⅓ cup Mayonnaise
- 2 tbsp Greek yoghurt
- 1 tbsp Lemon juice
- 2 sticks Celery, finely diced
- 2 Spring onions, sliced
- 1 small Cos lettuce, leaves separated, to serve
- Salt and pepper, to taste
You’ll need: Medium saucepan
Method
Put the chicken in a saucepan, cover with cold water and bring to a gentle simmer. Cover and cook for 12–15 minutes, until cooked through (75°C (167°F) with a thermometer, no pink inside).
Lift the chicken out and let it cool for about 20 minutes, then shred it with two forks.
Mix the mayonnaise, yoghurt, lemon juice, celery, spring onions, salt and pepper in a bowl. Fold through the chicken.
Spoon the chicken salad onto the lettuce leaves and serve, or chill until needed.
Storage
Keep covered in the fridge and eat within 2 days. Do not leave out of the fridge for more than 2 hours.
