Sunday Chicken Salad
August 15, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8-10
Directions
Ingredients
3 lbs Reber Rock Farm boneless chicken breast
1 1/2 cups mayonnaise (or half mayonnaise, half Greek yogurt)
1 tablespoon Dijon or brown mustard
1 tablespoon apple cider vinegar
2 tablespoons Reber Rock Farm maple syrup
1/2 small red onion, finely diced
1/4 cup scallions, chopped
Fresh green herbs to taste (dill, celery leaf, or tarragon)
Salt and pepper to taste
Steps
Step 1: Cook the chicken
Grill or poach the chicken breast until cooked through, about 6 to 8 minutes per side on the grill, or 15 to 20 minutes at a bare simmer if poaching. Pull it at 160 to 165 degrees internal temperature; it will carry a few degrees higher as it rests.
Step 2: Cool it completely
Let the chicken cool before you chop it. Warm chicken will thin the dressing and it will never quite come back together. This is the one step worth being patient about, so plan on 30 to 60 minutes here.
Step 3: Chop
Cut the cooled chicken into bite size pieces. Small enough to sit nicely in a sandwich, large enough to still taste like chicken.
Step 4: Mix the dressing
In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and maple syrup until smooth. Stir in the red onion, scallions, and herbs.
A note on the herbs
Worth playing with. Dill is the most familiar. Tarragon makes it feel like a different recipe entirely. Celery leaf adds the fresh, green note of celery without the crunch.
Step 5: Fold and season
Add the chopped chicken and fold until everything is evenly coated. Season with salt and pepper to taste.
Step 6: Rest and serve
Cover and refrigerate at least an hour before serving so the flavors come together. Keeps 3 to 4 days in the refrigerator. Serve it on good sandwich bread, in a wrap, over greens, or straight from the bowl with crackers.
Cook once, eat twice
This is a Sunday recipe. Cook double the chicken you need for dinner, and the leftovers become lunches for most of the week.
Half mayonnaise and half Greek yogurt works beautifully if you want it lighter and tangier. The maple syrup is what makes this one ours; it rounds out the vinegar and the mustard without making the salad sweet.
