Ingredients
- 4 cups diced poached chicken, recipe follows
- 1 stalk celery, reduce 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion reduce 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- two tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground 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 pounds chicken breasts halves, around the bone and fat trimmed
- five to six cups chicken broth, homemade or low-sodium canned
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Directions
Inside a mixing bowl, toss together the chicken, celery, scallions and herbs. Put aside.
In a tiny bowl, whisk together the mayonnaise. fresh lemon juice. mustard, pepper and salt to taste. Increase the chicken and blend lightly until combined. Refrigerate until prepared to serve.
Cook's Note: Serve on the bed of lettuce with sliced tomato plants. in two an avocado or perhaps in a chicken club sandwich created using artisanal bread, crispy smoked bacon, vine-ripened tomato plants and lettuce .
Place the parsley, thyme, onion, carrot, celery. and chicken breasts inside a medium saucepan. Cover using the broth, and produce simply to a boil. Lower heat to really low and canopy. Poach the chicken for 25 minutes or until firm to touch. Take away the pan in the heat, uncover, awesome the chicken within the liquid for half an hour.
Transfer the chicken to some cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 " cubes. Discard the bones and skin.
Strain the broth and store, covered, within the refrigerator for several days or freeze for later. Remove any fat from the top of broth before using. Yield: 4 cups cubed chicken or four to six servings
From Food Network Kitchens