CHICKEN SALAD

Makes 4 to 6 servings

Michael Martin

ingredients

4 cups 1 inch diced poached chicken, see recipe below
1 rib 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 mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper to taste
POACHED CHICKEN FOR SALADS:
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, cut in half
1 small carrot, cut in half
1 stalk celery, trimmed and cut in half
3 pounds free-range chicken breasts halves, on the bone, trimmed
5 to 6 cups homemade or low-sodium chicken broth

1
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
2
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
3
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.
4
POACHED CHICKEN FOR SALADS
5
In a medium to large saucepan, place the parsley, thyme, onion, carrot, celery, and chicken breasts.
6
Cover with the broth. Bring just to a boil, lower the heat and 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.
7
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.
8
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