Chicken salad

Discover the delicious flavors of a hearty chicken salad. Packed with tender chicken, crisp veggies, and a savory dressing, it's a culinary delight.

Ingredients:

• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 3 tablespoons freshly squeezed lemon juice
• 450g boneless skinless chicken breasts
• 3 scallions
• 3/4 cup diced celery (about ¼-inch dice)
• 1/4 cup roughly chopped tarragon leaves, loosely packed
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika

Instructions:

1. Place a medium saucepan on the stove and fill it with water. Heat it until it starts boiling. Next, add 1 tablespoon of salt for seasoning and then turn the heat down to medium before introducing the chicken. Allow the chicken to gently cook for approximately 25 minutes or until the thickest part of the breast reads 165°F on a thermometer. Once done, place the chicken in a mixing bowl and let it cool in the refrigerator. Get rid of the liquid used for poaching.
2. When the chicken has cooled down, use your hands to shred it into pieces ranging from ½ inch to 1 inch in size. It's okay if the shreds are a bit irregular as they will absorb the dressing better. Transfer the shredded chicken to a large mixing bowl.
3. Divide the scallions into two parts: the green tops and the white bottoms. Cut the green parts at a diagonal angle into ¼-inch slices. Slice the white parts as thinly as possible into rings.
4. Combine the scallions with the other ingredients in the bowl containing the shredded chicken. Gently mix everything until well combined. Taste the mixture and adjust the seasoning by adding more salt, pepper, or lemon juice as needed. You can serve the dish immediately or store it in the refrigerator for up to 3 days.

Summary:

• Calories: 1419 kcal
• Fat: 102 g
• Protein: 106 g
• Carbs: 15 g
• Potassium: 2233 mg
• Magnesium: 190 mg