Spring Chicken Salad
Slowly poached chicken enveloped in a creamy green sauce, tossed with sweet apples and crunchy nuts, and supporting a full salad bowl of chopped greens. Dive in!
Servings: 4
Ingredients
- 1½ pound chicken breasts, boneless and skinless
- ½ onion, yellow or white
- ¼ cup parsley, roughly chopped
- ¼ cup mayonnaise
- 2 tbsp Greek yogurt
- 5 chives, finely chopped
- 1 tsp lemon juice
- 2 tsp pickle juice
- 2 squirts of your favorite hot sauce
- 1 tbsp honey
- 1 apple, roughly chopped into ½-inch pieces
- ½ cup walnuts, chopped and toasted
- 1 handful of fresh greens, like arugula or kale or chard
- salt and pepper
Instructions
- Fill a medium pot with water and salt to taste. Add a few peppercorns, the half onion, and the chicken breasts. Bring to a simmer then cover and continue simmering on low for about 45 minutes, until the chicken is fully cooked and shreds easily with a fork.
- In the meantime, make the dressing. Toast the walnuts in a skillet and set aside to cool.
- In a small blender (or using an immersion blender) puree the parsley, mayo, and yogurt.
- Combine the puree with all of the other ingredients except for the fresh greens in a bowl.
- Strain the cooked chicken, discarding the onion and peppercorns, and move it in a bowl. When it's cool enough to touch, pull the chicken apart with your fingers or two forks. You're wanting 1-2 inch chunks. It's okay if they're not uniform! All those nooks and crannies will help the dressing stick to it.
- Add the chicken to the bowl with the dressing. Roughly chop the greens and add them to the mix.
- Eat fresh on a salad or, my fav, on toasted brioche buns.
- Note, the greens will start to get soggy pretty quick, so this is best enjoyed immediately or the day you make it.