Best Chicken Salad

Plain or fancy, chicken salad is always a treat. Here’s a basic recipe plus three of our favorite ways to make it extra special. If you don’t want to poach a whole chicken, substitute 3 cups of coarsely chopped deliroasted chicken or leftover turkey.

1 chicken (3 pounds)

11⁄2 teaspoons salt

3 stalks celery, finely chopped

1⁄4 cup mayonnaise

2 teaspoons fresh lemon juice

1⁄4 teaspoon ground black pepper

• In 4-quart saucepan, combine chicken, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer gently until chicken loses its pink color throughout, about 45 minutes. Let stand 30 minutes; drain (reserve broth for another use). When chicken is cool enough to handle, discard skin and bones; cut meat into bite-size pieces.
• In large bowl, combine celery, mayonnaise, lemon juice, remaining 1⁄2 teaspoon salt, and pepper; stir until blended. Add chicken and toss to coat.

Makes 4 main-dish servings.

Prep: 20 minutes plus cooling

Cook: 1 hour