Chicken Salad
Kisa
ingredients
- Poached chicken:
- 1 bunch fresh parsley
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 onion, quartered
- 4 carrots, quartered
- 4 celery stalks, quartered
- 3 lbs chicken breasts
- 5 cups chicken broth (low sodium)
- Salad:
- 4 cups diced poached chicken
- 1 stalk celery, diced
- 1 Tbsp fresh thyme
- 2 Tbsp fresh parsley, finely chopped
- 1 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 4 scallions, thinly sliced
- salt and pepper to taste
- butter lettuce leaves
- lemon wedges
directions
- 1
For poached chicken:
- 2
In a large stock pot, put chicken breasts, parsley, thyme, rosemary, carrots, onion, celery. Cover with broth and bring to a boil. Lower heat to very low and cover. Poach chicken for 20 minutes. Remove from heat, cool chicken in the liquid for 30 minutes.
- 3
(I make the chicken the day before and keep it in the refrigerator until I am ready to use it.)
- 4
Dice the chicken, toss with celery, scallions and herbs.
- 5
Whisk mayonnaise, lemon juice, mustard, salt and pepper. Add to chicken and mix gently to combine.
- 6
Serve in butter lettuce cups on a large serving platter with wedges of lemon.
Source: Kisa
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