Ultimate Chicken Salad Sandwich

Lisa Free

This really is delicious on bread, or even on it’s own. I used less mayo and it turned out great.

ingredients

Poached Chicken

1 (2 to 3-pound) whole chicken
1 gallon water
2 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
10 peppercorns
3 bay leaves

Chicken Salad

1/2 cup walnuts, roughly chopped
Kosher salt
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups shredded chicken meat, roughly chopped
8 slices sourdough bread, cut 1/2-inch thick
4 tablespoons unsalted butter, room temperature
1/4 cup cranberry sauce
1/2 pound brie
1 green apple, small cubes

directions

Poached Chicken

Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.

Chicken Salad

Source: Tyler's Ultimate