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Easy
By Richard Sax
Published 1997
Cut the drained, cooled, oven-poached chicken into bite-size chunks. Add a little celery, strings removed and finely diced, if you like, plus a little finely chopped red onion. Sprinkle with salt and pepper to taste and chopped fresh herbs—chives, tarragon (don’t overdo it), parsley, dill, or combinations of any of these are all very nice. Very gently toss the ing