380 minutes
A classic chicken salad made with tender poached chicken, a creamy dressing, and fresh herbs.
Bone-In, Skin-On Chicken Breasts
0 lb
Scallions, cut into thirds
each
Black Peppercorns
teaspoons
Lemon, halved
each
cups
teaspoons
Celery Ribs, cut into medium (1/4-inch) dice
each
cups
Walnuts, broken into bite-size pieces
cups
Chives, chopped
tablespoons
to taste
to taste
1. Poach the Chicken
Bring a Dutch oven or a heavy pot of water to a boil. Once the water is boiling, add the scallions and black peppercorns. Cover the pot and ensure it returns to a rolling boil. Turn off the heat and carefully add the chicken breasts to the hot water. If needed, use boiling water from a teakettle to ensure the chicken is fully submerged. Cover the pot and let it rest undisturbed for 2 hours.
2. Prepare the Chicken
After two hours, lift the chicken out of the pot. Remove the bones, skin, and any excess fat, then pat the chicken dry with paper towels. Cut or shred the chicken into bite-size pieces and set aside.
3. Make the Dressing
In a bowl, whisk together the lemon juice, mayonnaise, sour cream, and Dijon mustard or pickle brine if you're using it. Adjust the seasonings and thickness to your preference.
4. Combine Ingredients
Pour the dressing over the shredded chicken. Add the diced celery, minced onion if desired, nuts, and chopped herbs. Season with salt and ground black pepper. Gently toss everything together until well combined.
5. Refrigerate and Serve
Cover the bowl and refrigerate the chicken salad for at least 4 hours to let the flavors meld. Before serving, taste the salad and add more salt and pepper if needed. Sprinkle some extra herbs on top for garnish. Enjoy your delicious chicken salad!
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