Chicken Salad
l h
ingredients
- POACHED CHICKEN
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 lbs chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth
- CHICKEN SALAD
- 4 cups diced poached chicken
- 1/2 cup chopped almonds
- 1/2 cups grapes, sliced
- 4 scallions, trimmed and thinly sliced
- 1 1/2 tsp finely chopped fresh tarragon or fresh dill
- 2 tbls finely chopped parsley
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 2 tsp kosher salt
- freshly ground pepper
directions
- 1
1. FOR THE POACHED CHICKEN. Put the parsley, thyme, onion, carrot celery and chicken breasts in 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. Let chicken cool.
- 2
2. FOR THE CHICKEN SALAD. In a mixing bowl, toss together chicken, almonds, grapes, scallions, and herbs. Set aside.
- 3
3. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add the chicken and mix gently until combined. Refrigerate until ready.
Source: Claire Marocco
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