Shirley Jackson, The Haunting of Hill House
“What a farmer’s wife you might have made.”
“This is a place for picnics, with lunch beside the brook and hard-boiled eggs.”
Theodora laughed. “Chicken salad and chocolate cake.”
“Lemonade in a Thermos bottle. Spilled salt.”
Chicken salad
This classic chicken salad is a quick and delicious meal option, perfect for four servings. It only requires 15 minutes of prep time, 20 minutes of cooking time, and an additional 30 minutes of chill time for the flavors to meld.
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 stalks of celery finely chopped
- 1/4 cup red onion finely diced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh dill finely chopped
- Salt and pepper to taste
Instructions
- Boil the chicken: In a pot, bring water to a boil and add the chicken breasts. Cook for about 15-20 minutes until they are done. Drain, let them cool, and then dice the chicken into small pieces.
- Prepare the dressing: In a large bowl, combine mayonnaise, Greek yogurt, and Dijon mustard. Mix until well blended.
- Add the mix-ins: To the dressing, add the diced chicken, chopped celery, finely diced red onion, fresh parsley, and chopped dill. Season with salt and pepper to taste.
- Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
- Serve: Enjoy your chicken salad on a sandwich, with crackers, or as a refreshing salad.
Notes
This classic chicken salad serves 4 and is ready in under an hour, making it a quick and delicious meal option.