Chicken Salad

The best chicken salad recipe you'll use all summer.

INGREDIENTS

For the Poached Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb, at room temperature)

• Aromatics for poaching:

  • 2 ribs celery, roughly chopped

  • 1 small onion, quartered

  • Small bunch fresh dill

  • 1 lemon, halved

  • Handful fresh basil

  • 1 shallot, halved

  • 2 garlic cloves, smashed

  • Salt, to taste

• Water (enough to cover chicken in pot)
  
  

For the Chicken Salad Base:

• Cooked, chopped chicken (from above)

• 1 tsp white pepper

• 1 tbsp olive oil

• 1 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp kosher salt

• Juice of 1 lemon

• 1 medium carrot, grated (about 1 cup)

• 2 ribs celery, chopped (about ½ cup)

• 1 small red onion, chopped (about ¼ cup)

• Small bunch fresh dill, chopped (about ¼ cup)

• Zest of 1 lemon

• 1 serrano chile, finely chopped (about 1 tbsp)

• 1 garlic clove, grated

For the Pickled Shallots:

• 1 shallot, thinly sliced and separated into rings

• ½ tsp kosher salt

• Red wine vinegar (enough to cover shallots)

• 1 tsp za’atar

• 1 tbsp olive oil
  
  

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METHOD

Poach the Chicken:

1. Fill a pot with water and add the aromatics (celery, onion, dill, lemon, basil, shallot, garlic, and salt).

2. Bring the water to a boil for 10 minutes.

3. Reduce heat to a simmer. Gently lay in the chicken breasts.

4. Cover and simmer for 10 minutes.

5. Check for doneness, flip the chicken, and cook for another 2 - 5 minutes or until fully cooked.

6. Remove chicken and set aside to cool slightly. Do not discard the liquid – this is flavorful chicken stock. Strain the stock, or purée the vegetables into the stock, and save for later use.

7. Chop the chicken while still warm to help it absorb more flavor.
   
   

Make the Pickled Shallots:

1. Place the sliced shallots in a small container.

2. Add salt and enough red wine vinegar to cover.

3. Let sit for at least 20 minutes.

4. Stir in the za’atar and olive oil just before serving.
   
   

Make the Chicken Salad:

1. In a large bowl, combine warm chopped chicken, white pepper, olive oil, mayo, Dijon mustard, salt, and lemon juice. Add the grated carrot, chopped celery, red onion, dill, lemon zest, serrano chile, and garlic.

2. Mix thoroughly to coat chicken evenly.
   
   

Enjoy!

The salad can be served chilled or at room temperature. Top with the pickled shallots for crunch and brightness. The salad is delicious in a sandwich, on lettuce, or as a dip

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