Name: Basic Chicken Salad
Yield: Makes 4 Servings
Ingredients: 2 cans (about 14 ounces each) reduced-sodium chicken broth or 4 cups water plus 1 tablespoon salt; 4 boneless, skinless chicken breast halves (about 5 ounces each); 2 teaspoons vegetable oil (if using curry powder); 4 hard-cooked eggs, cut into quarters; 1 small head Bibb lettuce, separated into leaves, washed, and dried; 2 teaspoons celery seed or dill seed; 6 to 8 cherry tomatoes, halved; 4 celery ribs, strings removed (Celery Stringing) and finely diced (about 2 cups); 1 medium red onion, diced ¼ inch (about ½ cup); 2 teaspoons curry powder (optional); ½ cup mayonnaise or reduced-fat mayonnaise

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

The trick for any delicious chicken salad is to make sure that the chicken remains moist. To ensure that result, I poach the chicken—the perfect cooking method for foods that may have a tendency to dry out, such as chicken white meat or fish.

Ingredients

2 cans (about 14 ounces each) reduced-sodium chicken broth or 4 cups water plus<

Method

Heat the broth or water and salt in a 3-quart saucepan to simmering. Slip the chicken breasts into the simmering liquid. Adjust the heat so the liquid stays at a simmer. Poach the chicken breasts until there is no trace of pink in the thickest part, about 8 minutes. Remove the chicken with a slotted spoon from the liquid to a plate, cover with wax paper, and cool

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Basic Chicken Salad

Ingredients

Method

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