47 minutes
A tender and moist poached chicken salad with a blend of fresh herbs and a creamy dressing.
Coarse Salt, dissolved in water
tablespoons
Black Pepper, freshly ground
to taste
Chicken Breasts, boneless, skinless
0 oz
Mayonnaise, quality
cups
Lemon Juice, freshly squeezed
tablespoons
Dijon Mustard, smooth
teaspoons
Celery, finely chopped
stalks
Shallots, finely minced
each
Parsley, finely chopped
tablespoons
Tarragon, finely chopped
tablespoons
1. Prepare Saltwater Solution
Dissolve 2 tablespoons of coarse salt in 6 cups of cold water within a large Dutch oven. Gently place the chicken breasts into the solution.
2. Gently Poach Chicken
Warm the pot over a medium flame until a thermometer reads 170°F. Shut off the heat, cover the pot, and let it stand. Wait until the chicken reaches a safe internal temperature of 165°F, about 15-17 minutes.
3. Cool the Chicken
Carefully move the chicken to a paper towel-lined baking tray. Place in the refrigerator to cool, approximately 30 minutes.
4. Prepare the Dressing
While the chicken is cooling, in a spacious bowl, blend the mayonnaise, lemon juice, mustard, and a pinch of black pepper.
5. Assemble the Salad
Once cool, pat the chicken dry and chop into bite-sized, 1/2-inch pieces. Fold the chicken into the mayonnaise mixture, then mix in celery, shallot, parsley, and tarragon until well combined. Taste, and adjust seasoning with salt and pepper if needed.
The quality of the herbs is paramount in this recipe. Fresh herbs infuse the poaching liquid and the salad with vibrant flavors that dried herbs simply can't match. Use herbs from a farmers' market or your garden if possible.
The poaching liquid should be flavorful but not overpowering. Use homemade chicken stock if possible, and bring it to a gentle simmer with the herbs before adding the chicken. Never let it boil, as this can toughen the protein. The chicken should be fully submerged and cooked through, yet still moist.
Opt for high-quality chicken, such as organic or free-range, which tends to have better flavor and texture. The breast is preferred for its leaner meat, which works well in salads.
When poaching chicken, use a thermometer to ensure the internal temperature reaches 165°F (74°C). However, take it out just before it reaches this temperature as the carryover cooking will bring it up to the safe zone.
The dressing for the salad should be a balance of acidity, oil, and seasoning. A good quality extra virgin olive oil paired with a bright vinegar or citrus juice can really elevate the dish. Taste and adjust seasoning with salt and pepper accordingly.
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