Chicken Salad with Fresh Herbs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve 2 tablespoons in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let sit until chicken registers 165 degrees, 15 to 17 minutes. Transfer chicken to paper towel-lined plate and refrigerate until cool, about 30 minutes.

Step 2

Stir mayonnaise, celery, herbs, lemon juice, salt, and pepper together in bowl. Transfer chicken to cutting board, pat dry with paper towels, and cut into 1/2 inch pieces. Add chicken to bowl with mayonnaise mixture and toss to combine. Season with salt and pepper to taste. Serve

Step 3

Substitute 4 ounces chopped red bell pepper for celery, fresh parsley for chives, and 1 tablespoon serry vinegar for lemon juice. Stir 1 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/2 cup chopped toasted almonds into mayonnaise mixture before adding chicken.

Step 4

Substitute 1 minced shallot for celery, fresh cilantro for chives, and 4 teaspoons lime juice for lemon juice. Stir 1 tablespoon curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 cup chopped toasted pistachios into mayonnaise mixture before adding chicken.

Step 5

Salad can be refrigerated for up to 2 days