Try our creamy, not-too-heavy rendition of an American lunch standby.

Everyday Food, June 2008

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Recipe Summary

prep:
15 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with 2 forks.

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  • In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.

Cook's Notes

To store, refrigerate up to 3 days. For richness with fewer calories, use a mix of light mayo and low-fat buttermilk. To boost flavor, add mustard, hot sauce, and lemon juice, plus onion and celery.

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Reviews (4)

102 Ratings
  • 5 star values: 19
  • 4 star values: 34
  • 3 star values: 28
  • 2 star values: 14
  • 1 star values: 7
Rating: Unrated
01/05/2014
I skipped the buttermilk and cooked chxn breats in a crock pot on low for a few hours. Overall great chxn salad.
Rating: 5 stars
07/07/2013
I was looking for a "lighter" version of chicken salad, and this recipe is absolutely delicious. You would never know it's lower-fat. I followed the recipe exactly, except I bought a rotisserie chicken, removed the skin, and shredded the breasts, which were wonderfully juicy and soft...it made an excellent chicken salad and the dish was so quick to prepare! I served this over diced avocado for a decadent and healthy lunch. Definitely a keeper...and I will be serving this at a party soon!
Rating: Unrated
09/09/2010
Just made this, and it tastes delicious! However, the sauce part was a bit runny, and it was hard to keep the salad on the bread. What could make the sauce part a bit thicker? Maybe subbing out plain, non-fat yogurt for the buttermilk?
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Rating: Unrated
06/27/2010
Made this (mostly) tonight. Have never prepped the chicken this way - simmering for 5 then "steaming". Was great, chicken was not over done, not tough or dry. It was tender and easy to chop and shred and eat. Manipulated the sauce/dressing a little bit but it was mostly the same. Husband said it was the best yet, he'd love to eat it on a regular basis.
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