Chicken Salad

Chicken Salad
Photo by www.foodnetwork.com

Ingredients

  • Copyright 2001 Television Food Network, G.P. All rights reserved.
  • 4 cups diced poached chicken, recipe follows
  • 1 stalk celery, cut into ¼-inch dice
  • 4 scallions, trimmed and thinly sliced or ¼ cup sweet onion cut into ¼-inch dice
  • 1 ½ teaspoons finely chopped fresh tarragon or fresh dill
  • 2 tablespoons finely chopped parsley
  • 1 cup prepared or homemade mayonnaise
  • + 12 more ingredients
    • 2 teaspoons strained freshly squeezed lemon juice
    • 1 teaspoon Dijon mustard
    • 2 teaspoons kosher salt
    • Freshly ground black pepper
    • POACHED CHICKEN FOR SALADS
    • 10 sprigs parsley
    • 2 sprigs fresh thyme
    • 1 small onion, halved
    • 1 small carrot, halved
    • 1 stalk celery, halved
    • 3 pounds chicken breasts halves, on the bone and fat trimmed
    • 5 to 6 cups chicken broth, homemade or low-sodium canned

1. In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. 2. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minut...

View full recipe at SpringPad

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