Can I use rotisserie chicken for this willow tree chicken salad recipe?

Absolutely! Rotisserie chicken makes a convenient time-saving alternative. Remove the skin, shred the meat to the appropriate size, and proceed with the recipe. You may need to reduce the salt slightly as rotisserie chickens are often pre-seasoned.

How long does homemade willow tree chicken salad last in the refrigerator?

When properly stored in an airtight container, your chicken salad will remain fresh for 3-4 days. For food safety, always refrigerate promptly and keep below 40°F.

Can I freeze this willow tree chicken salad?

Freezing is not recommended for the prepared salad as the mayonnaise will separate upon thawing, resulting in an unpleasant texture. However, you can freeze the poached chicken separately for future use.

What makes this recipe similar to the authentic Willow Tree chicken salad?

The key elements that replicate the authentic taste are the fine shredding technique, the specific seasoning blend (particularly the celery salt and white pepper), and the careful balance of mayonnaise and sour cream. The texture and subtle flavor notes are designed to mimic the beloved original.

Is this willow tree chicken salad recipe gluten-free?

Yes, all ingredients in the base recipe are naturally gluten-free. However, always check individual product labels to ensure they haven't been processed in facilities that handle gluten-containing products.

Can I make this recipe dairy-free?

Yes, simply substitute the sour cream with a dairy-free alternative such as coconut yogurt or additional mayonnaise. The flavor profile will be slightly different but still delicious.

What's the best bread to serve with willow tree chicken salad?

For an authentic New England experience, serve on a buttery croissant or fresh bakery roll. Other excellent options include sourdough, brioche, or hearty whole grain bread.

How to Make the Best Willow Tree Chicken Salad Recipe

Description

Discover the secret to making authentic Willow Tree chicken salad at home! This creamy, flavorful New England classic features perfectly shredded chicken in a seasoned mayo-sour cream dressing. Better than the deli version and simple to prepare!

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
1 cup mayonnaise (Hellmann’s or Duke’s recommended)
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 cup finely diced celery

2 tablespoons finely chopped fresh parsley (optional)

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Instructions

Fill a large pot with enough water to cover the chicken breasts by 1 inch. Add 1 tablespoon salt, 1 bay leaf, and 5 whole peppercorns.
Bring water to a gentle simmer over medium heat. Add chicken breasts, reduce heat to low, and cook until internal temperature reaches 165°F (about 15-20 minutes).
Remove chicken from poaching liquid and let cool completely.
Once cooled, shred the chicken using two forks, pulling the meat apart into small, consistent pieces approximately 1/4-inch in size.
In a large bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, sugar, celery salt, white pepper, and onion powder. Whisk until completely smooth.
Add the shredded chicken to the dressing mixture. Fold gently with a spatula until all chicken pieces are evenly coated.
Add the diced celery and chopped parsley, continuing to fold until evenly distributed throughout the mixture.
Transfer the chicken salad to an airtight container and refrigerate for at least 2 hours, ideally overnight.

Notes

For the juiciest chicken, avoid boiling vigorously. A gentle simmer prevents the proteins from tightening excessively.
Cooling the chicken completely before shredding makes the process easier and ensures the chicken maintains its moisture.
Let the dressing sit for 10 minutes before mixing with the chicken to allow the flavors to develop.
Use a folding motion rather than stirring to prevent the chicken from breaking down further.
Store in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Salad
Method: Poaching
Cuisine: American

Nutrition

Serving Size: 1/2 cup (4 oz)
Calories: 285 kcal
Sugar: 1 g
Sodium: 410 mg
Fat: 19 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 80 mg