Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb boneless, skinless chicken breasts
- 6 cups water + 2 tsp kosher salt, 1 bay leaf, 1 tsp peppercorns, 2 smashed garlic cloves (for poaching)
- 1/2 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp fresh lemon juice + 1 tsp lemon zest
- 1/2 cup finely diced celery (about 2 ribs)
- 1/4 cup thinly sliced scallions
- 1 tsp finely chopped fresh dill
- 3/4 tsp kosher salt, 1/2 tsp black pepper
- 8 slices sourdough bread, toasted
- 8–12 butter lettuce leaves
Do This
- 1. Simmer water with salt, bay leaf, peppercorns, and garlic. Add chicken; poach gently 12–15 minutes to 165°F.
- 2. Rest 5 minutes, then dice chicken to 1/2-inch; cool 10 minutes.
- 3. Whisk mayo, Dijon, lemon juice, lemon zest, salt, and pepper.
- 4. Fold in chicken, celery, scallions, and dill; chill 15 minutes.
- 5. Toast sourdough; rinse and dry butter lettuce.
- 6. Layer lettuce, pile on chicken salad (about 3/4 cup each), top with toast; slice and serve.
Why You’ll Love This Recipe
- Classic flavors with bright lemon and Dijon for a fresh, not-heavy finish.
- Poaching keeps chicken juicy and tender, perfect for dicing.
- Balanced texture: creamy dressing, crisp celery, and soft butter lettuce.
- Meal-prep friendly—chicken salad keeps well for easy lunches.
Grocery List
- Produce: Celery, scallions, lemon, fresh dill, butter lettuce, garlic (for poaching)
- Dairy: Unsalted butter (optional for toast)
- Pantry: Boneless skinless chicken breasts, mayonnaise, Dijon mustard, kosher salt, black pepper, whole black peppercorns, bay leaf, sourdough bread
Full Ingredients
For the Poached Chicken
- 1 1/4 lb boneless, skinless chicken breasts (2–3 medium pieces)
- 6 cups water
- 2 tsp kosher salt
- 1 bay leaf
- 1 tsp whole black peppercorns
- 2 garlic cloves, smashed
- Optional: 2 strips lemon zest (removed with a peeler)
For the Lemon-Dijon Mayo
- 1/2 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Optional: 1/4 tsp celery seed; 1/2 tsp honey for balance
Mix-Ins
- 1/2 cup finely diced celery (about 2 ribs)
- 1/4 cup thinly sliced scallions (white and green parts)
- 1 tsp finely chopped fresh dill (add more to taste)
To Assemble
- 8 slices sourdough bread, toasted
- 8–12 butter lettuce leaves
- Optional: 1 tbsp softened unsalted butter for the toast; lemon wedges for serving
Step-by-Step Instructions
Step 1: Poach the chicken gently
In a medium pot, combine water, kosher salt, bay leaf, peppercorns, garlic, and optional lemon zest. Bring to a bare simmer (about 180–190°F); you should see small, lazy bubbles, not a rolling boil. Slide in the chicken breasts in a single layer. Adjust heat to maintain the gentle simmer and cook 12–15 minutes, turning once, until the thickest part of the chicken registers 165°F on an instant-read thermometer.
Step 2: Rest, cool, and dice
Transfer chicken to a cutting board and rest 5 minutes to let the juices settle. Dice into 1/2-inch pieces. Spread the diced chicken on a plate to cool for 10 minutes so it doesn’t melt the dressing.
Step 3: Whisk the lemon-Dijon mayo
In a large mixing bowl, whisk together the mayonnaise, Dijon, lemon juice, lemon zest, kosher salt, black pepper, and optional celery seed and honey. The dressing should be creamy and pourable; if very thick, whisk in 1–2 teaspoons cool water.
Step 4: Fold in chicken and crisp veg
Add the cooled diced chicken, celery, scallions, and dill to the bowl. Fold gently with a spatula until everything is evenly coated. Taste and adjust with a pinch more salt, pepper, or lemon juice if needed. Cover and chill for at least 15 minutes (or up to 24 hours) to let flavors meld.
Step 5: Toast the bread and prep the lettuce
Toast the sourdough slices to a deep golden brown so they’re sturdy enough for the filling. If you like, lightly butter the warm toast. Rinse and pat dry the butter lettuce; keep the leaves whole to form a crisp barrier.
Step 6: Assemble and serve
Lay lettuce on 4 slices of toast. Spoon about 3/4 cup chicken salad onto each, mounding it slightly. Top with the remaining toast, press gently, and slice in half. Garnish with a few dill fronds and freshly cracked pepper. Serve with lemon wedges for squeezing over the top.
Pro Tips
- Keep the poach gentle: 180–190°F water yields ultra-juicy chicken; a hard boil toughens it.
- Dice evenly (about 1/2 inch) so every bite has the right chicken-to-crunch ratio.
- Use lettuce as a moisture shield so your toast stays crisp.
- Chill time matters: even 15 minutes noticeably brightens and balances flavors.
- Make it your own: hold back a tablespoon of dressing to stir in at the end if you like it extra creamy.
Variations
- Grapes & Almonds: Fold in 1/2 cup halved red grapes and 1/4 cup toasted sliced almonds.
- Curried Chicken Salad: Add 1–1 1/2 tsp mild curry powder to the dressing; swap dill for cilantro and add 2 tbsp golden raisins.
- Rotisserie Shortcut: Swap poached chicken for 3 cups diced rotisserie breast; skip Step 1.
Storage & Make-Ahead
Chicken salad keeps well in an airtight container in the refrigerator for up to 3 days. For best texture, store bread and lettuce separately and assemble just before serving. If making ahead, add celery and scallions the day of for maximum crunch. Do not freeze chicken salad (the mayo dressing can split).
Nutrition (per serving)
Approximate: 620 calories; 32 g protein; 45 g carbohydrates; 28 g fat; 3 g fiber; 900 mg sodium. Values will vary based on bread and mayo brands.
