CHICKEN SALAD RECIPE
Active : 30 min
Total : 30 min
Yield : 4 servings
INGREDIENTS
·
4 cups
diced poached chicken
·
1
stalk celery, cut into 1/4-inch dice
·
4
scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch
dice
·
1 1/2
teaspoons finely chopped fresh tarragon or fresh dill
·
2
tablespoons finely chopped parsley
·
1 cup
prepared or homemade mayonnaise
·
2
teaspoons strained freshly squeezed lemon juice
·
1
teaspoon Dijon mustard
·
2
teaspoons kosher salt
·
Freshly
ground black pepper
POACHED CHICKEN FOR SALADS:
·
10
sprigs parsley
·
2
sprigs fresh thyme
·
1
small onion, halved
·
1
small carrot, halved
·
1
stalk celery, halved
·
3
pounds bone-in, skin-on chicken breasts halves, fat trimmed
·
5 to 6
cups chicken broth, homemade or low-sodium store bought
INSTRUCTIONS
1.
Toss
together the chicken, celery, scallions, dill and parsley in a large bowl.
2. In a
small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and
pepper to taste. Add to the chicken and mix gently until combined. Refrigerate
until ready to serve.
POACHED CHICKEN FOR SALADS:
1.
Yield:
4 cups cubed chicken or 4 to 6 servings
2. Put
the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium
saucepan. Cover with the broth, and bring just to a boil. Lower the heat to
very low and cover. Poach the chicken until firm to the touch, about 20
minutes. Remove the pan from the heat, uncover and cool the chicken in the
liquid for 30 minutes.
3.
Transfer
the chicken to a cutting board and reserve the liquid. Bone and skin the
chicken and roughly chop the meat into about 1-inch pieces. Discard the bones
and skin.
4. Strain
the broth and store, covered, in the refrigerator for 3 days or freeze for
later use. Remove any fat from the surface of the broth before using.
Cook’s
Note
· Serve
on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken
club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened
tomatoes and lettuce.
Recipe
from foodnetwork.com
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