Chicken salad
Discover a flavorful chicken salad recipe that combines juicy grilled chicken with fresh, crisp vegetables and a zesty dressing for a culinary experience that will delight your taste buds.
Ingredients:
- 4 cups diced poached chicken, recipe follows
- 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 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 1360g bone-in, skin-on chicken breasts halves, fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium store bought
Instructions:
- Combine the chicken, celery, scallions, dill, and parsley in a spacious bowl.
- In a tiny bowl, blend the mayonnaise, lemon juice, mustard, salt, and pepper. Pour the mixture over the chicken and gently mix until well combined. Keep chilled until serving.
- Arrange the parsley, thyme, onion, carrot, celery, and chicken breasts in a moderate saucepan. Pour the broth over until covered, then bring it to a slight boil. Reduce the heat to low, cover, and let the chicken simmer until cooked, approximately 20 minutes. Remove from heat, uncover, and allow the chicken to cool in the broth for 30 minutes.
- Place the chicken on a cutting board, keeping the liquid aside. Remove the bones and skin, then roughly chop the meat into 1-inch chunks. Discard the bones and skin.
- Filter the broth and store it in the refrigerator for up to 3 days, or freeze for later use. Remember to skim off any fat from the surface of the broth before using.
Summary:
- Calories: 4537 kcal
- Fat: 321 g
- Protein: 321 g
- Carbs: 75 g
- Potassium: 5322 mg
- Magnesium: 468 mg