Chicken Salad
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 stalk
Celery (halved)1.5 tsps
Tarragon (finely chopped fresh)1 tsp
Dijon Mustard2 tsps
Kosher Salt2 sprigs
Thyme (fresh)1 small
Onion (halved)1 small
Carrot (halved)Directions:
1
In a mixing bowl, toss together the chicken, celery, scallions and herbs
2
Set aside
3
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste
4
Add to the chicken and mix gently until combined
5
Refrigerate until ready to serve
6
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan
7
Cover with the broth, and bring just to a boil
8
Lower the heat to very low and cover
9
Poach the chicken for 20 minutes or until firm to the touch
10
Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes
11
Transfer the chicken to a cutting board and reserve the liquid
12
Bone and skin the chicken and cut the meat into 1 inch cubes
13
Discard the bones and skin
14
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use
15
Remove any fat from the surface of the broth before using