Chicken salad

Delicious and savory chicken salad recipe. Packed with fresh ingredients and flavorful seasonings, this dish is a perfect blend of taste and nutrition.

Ingredients:

• 4 cups 1-inch diced poached chicken, see recipe below
• 1 rib 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 to taste
• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, cut in half
• 1 small carrot, cut in half
• 1 stalk celery, trimmed and cut in half
• 1360g free-range chicken breasts halves, on the bone, trimmed
• 5 to 6 cups homemade or low-sodium chicken broth

Instructions:

1. Combine the diced chicken, celery, scallions, and herbs in a bowl. Set it aside.
2. Mix mayonnaise, lemon juice, mustard, salt, and pepper in a separate small bowl. Add this mixture to the chicken and gently stir until blended. Chill in the fridge until you're ready to serve.
3. In a saucepan of medium to large size, place parsley, thyme, onion, carrot, celery, and chicken breasts. Pour broth over the ingredients. Bring it to a gentle boil, then reduce the heat and cover the pan. Let the chicken poach on low heat for about 20 minutes until it's cooked through. Take the pan off the heat, uncover it, and let it cool in the broth for 30 minutes.
4. Place the chicken on a cutting board and keep the broth. Remove meat from the bones, dice it, and discard the bones and skin.
5. Filter the broth and refrigerate it covered for up to 3 days or freeze for later use. Skim off any fat from the surface of the broth before using it.

Summary:

• Calories: 3565 kcal
• Fat: 223 g
• Protein: 338 g
• Carbs: 44 g
• Potassium: 6623 mg
• Magnesium: 469 mg