Chicken Salad with Fresh Herbs

Name: Chicken Salad with Fresh Herbs
Cook time: 1 h 25 min
Total time: 1 h 25 min
Ingredients: 1/4 tsp table salt, plus salt for poaching chicken; 1 1/2 lbs boneless skinless chicken breasts; 3/4 cup mayonnaise; 1/4 cup finely chopped celery; 1/4 cup chopped fresh chives, dill, and/or tarragon; 2 tsp lemon juice; 1/8 tsp pepper; 4 oz red bell pepper; 1/4 cup parsley; 1 tbsp sherry vinegar; 1 tsp smoked paprika; 1/4 tsp ground cumin; 1/2 cup chopped toasted almonds; 1 minced shallot; 1/4 cup fresh cilantro; 4 tsps lime juice; 1 tbsp curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 cup chopped toasted pistachios

5 steps

Cook:1h 25min

Updated at: Mon, 15 Jul 2024 02:11:43 GMT

Ingredients

2 servings

¼ tsptable salt

plus salt for poaching chicken

1.5 lbsboneless skinless chicken breasts

¾ cupmayonnaise

¼ cupcelery

finely chopped

¼ cupfresh chives

chopped, or

tarragon

2 tsplemon juice

⅛ tsppepper

Chicken Salad with Smoked Paprika and Almonds

4 ozred bell pepper

¼ cupparsley

1 Tbspsherry vinegar

1 tspsmoked paprika

¼ tspground cumin

½ cuptoasted almonds

chopped

Curried Chicken Salad with Pistachios

1shallot

minced

¼ cupfresh cilantro

4 tspslime juice

1 Tbspcurry powder

½ teaspoonground cumin

½ teaspoonground coriander

½ cuppistachios

chopped, toasted

Instructions

Step 1

Dissolve 2 tablespoons 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 sit until chicken registers 165 degrees, 15 to 17 minutes. Transfer chicken to paper towel-lined plate and refrigerate until cool, about 30 minutes.

Step 2

Stir mayonnaise, celery, herbs, lemon juice, salt, and pepper together in bowl. Transfer chicken to cutting board, pat dry with paper towels, and cut into 1/2 inch pieces. Add chicken to bowl with mayonnaise mixture and toss to combine. Season with salt and pepper to taste. Serve

Chicken Salad with Smoked Paprika and Almonds

Step 3

Substitute 4 ounces chopped red bell pepper for celery, fresh parsley for chives, and 1 tablespoon serry vinegar for lemon juice. Stir 1 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/2 cup chopped toasted almonds into mayonnaise mixture before adding chicken.

Curried Chicken Salad with Pistachios

Step 4

Substitute 1 minced shallot for celery, fresh cilantro for chives, and 4 teaspoons lime juice for lemon juice. Stir 1 tablespoon curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 cup chopped toasted pistachios into mayonnaise mixture before adding chicken.

Step 5

Salad can be refrigerated for up to 2 days