Thursday, August 8

WALDORF CHICKEN SALAD

Recipes for chicken salad are only as good as the chicken itself. If the chicken is dry or flavorless, no amount of dressing or add-ins will camouflage it. Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way—but using the sous vide method of cooking is foolproof. By partially poaching your chicken and allowing it to finish the cooking process as it cools off, you will end up with a supremely delicate and flavorful chicken. The ideal formula in this chicken salad recipe is four chicken breasts and 6 cups of cold water heated to 170 degrees and then removed from the heat, covered, and left to stand for about 15 minutes. It turns out perfectly moist chicken every single time! 
WALDORF CHICKEN SALAD
SERVES 4 - 6

INGREDIENTS
  • Salt and Pepper
  • 4 (6 to 8 ounce) boneless, skinless chicken breast, no more than 1 inch thick
  • 1/2 cup Hellman's mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground fennel seeds
  • 2 celery ribs, chopped
  • 1 shallot, minced
  • 1 Granny Smith apple, peeled, cored and chopped
  • 1/2 cup walnuts or pecans, toasted and chopped
  • 1 teaspoon fresh thyme, minced

WHAT TO DO
  • Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
  • Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, whisk mayonnaise, lemon juice, mustard, ground fennel, and ¼ teaspoon pepper together in large bowl.
  • Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, apple, walnuts, tarragon, and thyme; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.

Don't let your chicken be the weak link in your salad. 
Spend a little extra time in the kitchen....you'll be glad ya did!

ENJOY!
~THE DOMESTIC CURATOR~
RONDA



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