I didn’t want anything cold. Not really. There was leftover roasted chicken, a bunch of parsley that wasn’t quite ready to be used, a celery stalk that looked like it had a hangover, and Mae’s half-abandoned red onion, still wrapped in cling wrap like it was waiting for something better. It was too hot to turn on the stove. The kitchen smelled like afternoon. That soupy, salty stillness that sticks to your arms and makes you swear off soup forever.
I remembered Her Highness’s chicken salad recipe halfway through chewing an ice cube. Classic Martha—measured, tidy, a whisper of hot sauce like she’s letting her hair down just slightly. Parsley, lemon juice, mayo, mustard. Chicken treated like royalty. I’d seen it in a magazine once, next to a linen napkin and a glass of iced tea that looked expensive.
Martha Stewart’s classic chicken salad recipe is a crunchy, creamy crowd-pleaser that has stood the test of time. With its simple preparation and flavorful ingredients, it’s easy to see why this recipe remains one of Martha’s most popular.
A Quick Overview of Martha’s Recipe
Martha Stewart’s chicken salad starts with a simple poached chicken. You could easily use rotisserie chicken meat instead of a whole chicken if you want to save time. Carrots, celery, onion, and poached chicken are cooked in water to make it taste better.
Once the chicken is cooked, the meat is shredded and combined with the diced celery and onion used for poaching. Martha also adds halved seedless red grapes for a sweet pop of flavor and crunch. The chicken salad is bound together with a creamy dressing made from mayonnaise, lemon juice, salt, and pepper.
You’re done! In just a few easy steps, you have a tasty chicken salad that you can put in a lettuce wrap, put on top of greens, or put inside a tomato. When the chicken salad is chilled, the flavors blend together to make a tasty dish with lots of texture and bright flavors.
Step-By-Step Instructions for Martha Stewart’s Chicken Salad
Here is a step-by-step overview of how Martha Stewart makes her classic chicken salad:
Ingredients:
- 1 whole chicken (3-4 lbs)
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 onion, peeled and quartered
- 1/2 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup seedless red grapes, halved
- Celery stalks, for serving (optional)
Instructions:
- Place the whole chicken, carrots, celery, and onion in a large pot. Add enough water to cover and bring to a boil over high heat.
- Reduce heat to medium-low, cover and simmer for 1 hour, or until chicken is cooked through and tender.
- Transfer chicken to a cutting board to cool slightly. Strain and reserve 1 cup of the poaching liquid.
- Once chicken is cool enough to handle, remove and discard skin and bones. Shred chicken into bite-sized pieces.
- Finely dice the carrots, celery, and onion that were used for poaching the chicken.
- In a large bowl, combine the shredded chicken, diced poaching vegetables, mayonnaise, lemon juice, salt, and pepper. Fold together gently until evenly mixed.
- Fold in halved red grapes. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
- Serve chilled over celery stalks, if desired. Can be stored refrigerated for up to 3 days.
Now you have Martha Stewart’s famous chicken salad, which you can eat for lunch or a light dinner all week thanks to this simple recipe.
Tips for Making Martha’s Chicken Salad
Martha Stewart’s recipe yields a classic chicken salad, but there’s room to customize it to your tastes:
- Use Greek yogurt instead of mayonnaise for a tangy, lower-fat dressing.
- Add diced apples, dried cranberries, or chopped toasted walnuts for extra crunch and flavor.
- Use rotisserie chicken instead of poaching your own to save time.
- Adjust salt, pepper, and lemon juice to taste. Add garlic powder, paprika, or herbs if desired.
- Serve on croissants, bread, or lettuce leaves instead of celery stalks.
- Garnish with extra grapes, apple slices, or fresh herbs.
Martha Stewart’s chicken salad is a quick, easy, and flexible recipe that can be used in a lot of different ways. It’s great for a light lunch or summer dinner. This chicken salad has become a classic thanks to its fluffy dressing, crunchy bits, and light flavor.
What the Original Recipe Looked Like
Martha Stewart’s chicken salad isn’t loud. It’s composed. Clean flavors. Everything minced, not chopped—there’s a difference, she’d say. Chicken breast, parsley, red onion, celery, mayo, Dijon, lemon juice, salt, pepper. A dash of hot sauce if you dare (though she probably meant “Tabasco,” not the off-brand smoky stuff I keep in the door of the fridge).
Her Highness likes her greens precise. She lays the chicken salad gently over arugula like it’s being tucked in. Or folds it into a whole-grain sandwich like a Martha-shaped lunchbox kiss.
It’s good. I’ve made it before. But not like this.
What I Did Differently
I didn’t measure the mayo. Just added until it looked like something I’d want to eat on a bad day. I used lemon zest too—don’t know why. Maybe because it smelled like Mae’s cake. The one that caved in. The kitchen still carries a bit of sugar dust from that year, I swear.
Also, I didn’t bother with baby greens. I spooned it straight onto a torn heel of sourdough I found in the freezer. Toasted it until it nearly burnt. Nearly.
How to Make a Chicken Salad Sandwich ⎢ Martha Stewart
FAQ
How does Rachael Ray make chicken salad?
DirectionsPlace peppers, garlic, vinegar, oil, and a pinch of salt and pepper in a food processor or blender; blend until smooth. Pour dressing into a large bowl and toss with chicken, onion, capers or olives, and half the almonds. Transfer to a platter. Garnish with remaining almonds. Serve with lettuce leaves.
How does Ina Garten cook chicken for chicken salad?
Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through.
What are the four ingredients in chicken salad?
Ingredients3 cups cooked chicken diced. 1/4 cup finely diced celery. 1/4 cup finely diced red onion. 1/2 cup salad dressing, mayonnaise or Greek yogurt. salt & pepper if needed.
How to make chicken salad paula deen?
In a medium bowl, stir together mayonnaise, lemon juice, and salt. Add chicken, celery, and almonds, stirring until well combined. Cover and refrigerate for up to 3 days. Serve on bread with lettuce and tomato.