Poached - To poach chicken breasts or chicken thighs, place the chicken in a large pan on the stove and cover with water. Bring to a simmer and let cook for 15-20 minutes or until the chicken reaches an internal temperature of 165F. Let it chill before slicing into the salad.
Baked - To bake chicken breasts or thighs, place the chicken in an oven safe baking dish and brush with olive oil or melted butter and sprinkle with salt and black pepper. Cover and bake at 450F for 20 minutes until the chicken reaches an internal temperature of at least 165F. Let it chill before slicing into the chicken salad.
Rotisserie - Purchase a cold rotisserie chicken and use right away.
Mix the Salad
Cut the cooled chicken into ½ inch size bites. Transfer to a large mixing bowl.
Chop and dice the fennel (or apples), red onion, and parsley. Transfer to the mixing bowl with the chicken.
Add mayo of choice, dijon mustard, dried cranberries, and salt and pepper. Mix everything until it is well combined. Serve immediately or chill until ready to use.
Allergy Substitutions If avoiding celery due to an allergy, use fennel or green apples in this chicken salad. Fennel is not celery and shouldn’t cause a reaction. If avoiding mustard, omit the dijon mustard and add a splash of apple cider vinegar to the salad. Vegan or egg-free mayo can be used in this recipe with no change to the overall flavor.How to Store Fridge: Chicken salad is best in the first few days that you make it. Keep any leftover chicken salad stored in the fridge in an airtight container for up to 5 days while enjoying. If packing it for lunch, make sure to keep an ice cooler with it so that the mayo doesn’t warm up. If it gets room temperature you should not eat this.Freezer: This recipe can not be frozen.