Poultry: 5 Star Chicken Salad

By JoFClark

Ingredients

• 4 cups diced poached chicken
• 1 stalk 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 t finely chopped fresh tarragon or fresh dill
• 2 T finely chopped parsley
• 1 cup prepared or homemade mayonnaise
• 2 t strained freshly squeezed lemon juice
• 1 t Dijon mustard
• 2 t kosher salt
• Freshly ground black pepper
• Poached Chicken for salads
• 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
• 5-6 cups chicken broth, homemade or low-sodium canned

Details

Preparation time 30mins

Preparation

Step 1

In a mixing bowl, toss together the chicken, celery, scallions and herbs
Set aside
In a small bowl, whisk tougher the mayonnaise, lemon juice, mustard, salt and pepper to taste
Add to the chicken and mix gently until combined
Refrigerate until ready to serve
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

Poached Chicken
Put parsley, thyme, onion, carrot, celery and chicken breasts in a 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
Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes
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
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 4-6 servings