Safe Chicken Salad Recipe
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Ingredients
- Two boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon of olive oil
- 1/2 cup mayonnaise or Greek yogurt for a healthier option
- 1 tablespoon Dijon mustard
- 1 teaspoon of lemon juice
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup parsley finely chopped
- 1/2 cup grapes halved (optional)
- 1/4 cup sliced almonds optional
- Lettuce leaves for serving
- Serve whole grain bread or crackers.
Instructions
- Step 1: Prepare the chicken
- Clean Your Hands and Surfaces: Before you start, wash your hands thoroughly with soap and water. Make sure all surfaces, cutting boards, and utensils are clean to prevent cross-contamination.
- Cook the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Check the temperature with a meat thermometer to confirm the chicken's complete cooking.
- Cool the chicken: Once cooked, remove the chicken from the skillet and let it cool completely. Cooling the chicken helps prevent bacterial growth. Once cooled, chop the chicken into bite-sized pieces.
- Step 2: Prepare the salad base.
- Mix the Dressing: In a large bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice. Stir until well blended.
- Add the Vegetables: Add the chopped celery, red onion, and parsley to the dressing. Mix until all the ingredients are evenly coated.
- Add the cooled, chopped chicken to the bowl and stir until everything is well combined. If you're using grapes and sliced almonds, gently fold them in at this stage.
- Step 3: Assembly and Serving
- Check for seasoning: Taste the chicken salad and adjust the seasoning with more salt, pepper, or lemon juice if necessary.
- Serve Safely: Place the chicken salad on a bed of fresh lettuce leaves and enjoy it with whole grain bread or crackers. Be sure to refrigerate any leftovers promptly and consume them within 2–3 days to ensure food safety.
- Food safety tips
- Handwashing: Before and after handling raw chicken, always wash your hands.
- Separate Raw and Cooked Foods: Use separate cutting boards and utensils for raw chicken and other ingredients to prevent cross-contamination.
- Temperature Control: Before combining the chicken with other ingredients, make sure it has reached the right internal temperature and cooled properly.
- Storage: Store any leftovers in an airtight container in the refrigerator. Never leave chicken salad at room temperature for more than 2 hours.