Step 1: Prepare the Chicken. If cooking from scratch, poach chicken breasts in lightly salted water or chicken broth until cooked through (internal temperature 165°F/74°C). Let them cool completely. Once cool, shred or dice the chicken into bite-sized pieces. If using leftover cooked chicken, ensure it’s at room temperature or chilled.
Step 2: Mince Aromatics. Finely mince the red onion, garlic, parsley, and chives. For the Calabrian chilies, finely chop them from the jar, reserving a little of their oil.
Step 3: Make the Dressing. In a large mixing bowl, combine mayonnaise, Dijon mustard, red wine vinegar, minced Calabrian chilies (and their reserved oil), minced garlic, smoked paprika, black pepper, and a pinch of salt. Whisk until smooth and well combined.
Step 4: Combine Ingredients. Add the prepared chicken, minced red onion, fresh parsley, and fresh chives to the bowl with the dressing. Gently fold everything together until the chicken is evenly coated.
Step 5: Chill and Serve. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Taste and adjust seasoning if necessary before serving. Enjoy your delicious Calabrian Chili Chicken Salad!