Pixicook
LoginGet Started
    HomeRecipesChickenHerb-Infused Poached Chicken Salad
    recipe image

    Herb-Infused Poached Chicken Salad

    clock-icon75 minutes
    author-image
    Author
    Pixicook editorial team

    A delicious and refreshing chicken salad infused with fresh herbs and a tangy dressing.

    Ingredients for Herb-Infused Poached Chicken Salad

    units in
    USchevron
    units in
    USchevron
    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Salt

    tablespoons

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Chicken Breasts, boneless, skinless, trimmed

    0 oz

    Substitute chevron-down

    Mayonnaise

    cups

    Substitute chevron-down

    Lemon Juice, freshly squeezed

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Celery, minced

    0 ribs

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Flat Leaf Parsley, minced

    tablespoons

    Substitute chevron-down

    Tarragon, minced

    tablespoons

    Substitute chevron-down

    How to Make Herb-Infused Poached Chicken Salad

    1. Brine the Chicken

    Dissolve 28.35 grams (2 tablespoons) of salt in 6 cups of cold water in a Dutch oven. Submerge the chicken breasts in the brine.

    2. Cook the Chicken

    Heat the pot over medium heat until the water reaches 170 degrees Fahrenheit. Turn off the heat and cover the pot. Let the chicken cook gently in the residual heat until it reaches an internal temperature of 165 degrees Fahrenheit, about 15 to 17 minutes.

    3. Cool the Chicken

    Transfer the chicken to a paper towel-lined rimmed baking sheet and refrigerate for 30 minutes to cool down.

    4. Make the Dressing

    Whisk together 120 milliliters (0.5 cup) mayonnaise, 30 milliliters (2 tablespoons) lemon juice, 5.68 grams (1 teaspoon) Dijon mustard, and 0.25 teaspoon black pepper in a large bowl.

    5. Prepare the Chicken

    After the chicken has cooled, pat it dry with paper towels and cut it into 0.5-inch pieces.

    6. Combine Ingredients

    Add the chicken to the bowl with the mayonnaise mixture. Fold in the minced celery, shallot, parsley, and tarragon, ensuring everything is well combined.

    7. Season and Serve

    Season the salad to taste with salt and black pepper. Give it a good mix to ensure even seasoning. Serve and enjoy!


    Comments (0)

    Add your comment...

    Explore More Chicken recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Dashi with Cod and Clams

    Mushroom Soup