Time: 30 min.
Complexity: easily
Servings: 4

The main ingredient of this salad is chicken breast poached in a flavorful broth. This method makes it incredibly tender and juicy. Cut it into small pieces and toss with celery, shallots, and fresh herbs in a vibrant homemade mayonnaise-based dressing. Serve the chicken salad on a bed of lettuce with thinly sliced ​​tomatoes or, for a more sophisticated twist, in avocado halves. It's also great for sandwiches. Place the salad on a toasted bun and top with crispy bacon. The leftover flavorful broth can be used in other dishes or frozen.

Ingredients:

Salad

• 1 cup mayonnaise
• 2 tsp strained freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 4 cups poached chicken, diced (see recipe below)
• 1 stalk celery, cut into 0.5 cm cubes.
• 2 tbsp shallots, diced into 0.5 cm cubes
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh parsley
• Thinly sliced ​​chives, for serving

Poached chicken for salads

• 10 sprigs of parsley
• 2 sprigs of thyme
• 1 small onion, cut in half
• 1 small carrot, cut in half
• 1 stalk celery, cut in half
• 1.3 kg chicken breast halves with bones and skin, trim off fat
• 5-6 cups chicken broth, homemade or store-bought, lightly salted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mayonnaise, lemon juice, Dijon mustard, celery, shallots, dill, parsley, chives, thyme, onions, carrot, chicken breasts, bouillon

We recommend

Preparation:

Step 1
• In a small bowl, combine mayonnaise, lemon juice, mustard, 1 tablespoon salt and black pepper to taste.
Step 2
• Combine chicken, celery, shallots, dill and parsley in a large bowl.
Step 3
• Add the dressing to the chicken and toss gently to coat evenly. Refrigerate for at least 1 hour or overnight to allow the flavors to meld. Sprinkle the salad with green onions.
  

  Poached chicken for salads:

Step 4
• Place the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Pour in the broth and bring to a boil. Reduce the heat to very low and cover the pan with a lid. Simmer the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover, and let the chicken cool in the broth for 30 minutes.
Step 5
• Transfer the chicken to a cutting board and reserve the broth. Remove the meat from the bones, discard the skin, and cut the breast into pieces approximately 1 cm thick. Discard the bones.
Step 6
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for another use. Trim any fat from the surface of the broth before using.

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