Waldorf Chicken Salad

By AzWench

To ensure that the chicken cooks through, start with cold water in step 1 and don’t use breasts that weigh more than 8 ounces or are thicker than 1 inch. This salad can be served in a sandwich or spooned over leafy greens.

Ingredients

• Salt and pepper
• 4 (6- to 8-ounce) chicken breasts, boneless, skinless, no more than 1 inch thick, trimmed
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground fennel seeds
• 2 celery ribs, minced
• 1 shallot, minced
• 1 Granny Smith apple apple, peeled, cored, halved, and cut into 1/4-inch pieces
• 1/2 cup walnuts, toasted and chopped coarse
• 1 tablespoon fresh tarragon, minced
• 1 teaspoon fresh thyme, minced

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from americastestkitchen.com

Preparation

Step 1

Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170°F. Turn off heat, cover pot, and let stand until chicken registers 165°F, 15 to 17 minutes.

Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, whisk mayonnaise, lemon juice, mustard, ground fennel, and 1/4 teaspoon pepper together in large bowl.

Pat chicken dry with paper towels and cut into 1/2-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, apple, walnuts, tarragon, and thyme; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.

The Gentlest Way to Cook Chicken

Our easy mock sous vide method guarantees supremely tender, juicy chicken.

Start cold. Heat to 170°F. Finish off heat.