Name: Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups poached chicken, diced, recipe follows; 1 stalk celery, cut into ¼-inch dice; 4 scallions, trimmed and thinly sliced or ¼ cup sweet onion cut into ¼-inch dice; 1 ½ tsp finely chopped parsley; 1 cup prepared or homemade mayonnaise; 2 tsp freshly squeezed lemon juice, strained; 1 tsp Dijon mustard; 2 tsp Kosher salt; Freshly ground black pepper; 10 sprigs parsley; 2 sprigs fresh thyme; 1 small onion, halved; 1 small carrot, halved; 1 stalk celery, halved; 3 pounds chicken breast halves, on the bone and fat trimmed; 5 - 6 cups chicken brother, homemade or canned low-sodium

Prep Time

30 min

Yields

4 servings

This creamy chicken salad recipe can be served in a variety of ways, such as on a bed of lettuce, in half an avocado, or on your favourite artisanal bread.

ingredients

cups poached chicken, diced, recipe follows

stalk celery, cut into ¼-inch dice

scallions, trimmed and thinly sliced or ¼ cup sweet onion cut into ¼-inch dice

1 ½

tsp finely chopped parsley

cup prepared or homemade mayonnaise

tsp freshly squeezed lemon juice, strained

tsp Dijon mustard

tsp Kosher salt

Freshly ground black pepper

Poached Chicken for Salads

sprigs parsley

sprigs fresh thyme

small onion, halved

small carrot, halved

stalk celery, halved

pounds chicken breast halves, on the bone and fat trimmed

- 6 cups chicken brother, homemade or canned low-sodium

Ingredient Substitution Guide

directions

Notes

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.

Step 1

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

Step 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.

Step 3

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 for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Step 4

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Step 5

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. Yield: 4 cups cubed chicken or 4 to 6 servings

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Chicken Salad

ingredients

Poached Chicken for Salads

directions

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