Even though we live in a tropical environment all year round, we do feel the effects of the changing weather systems throughout the year. It seems strange to say that summer is here although we know that it gets hotter at this time of the year. All we want to do is to stay cool, keep hydrated and spend less time in the kitchen. ’Tis the season for light but constant eating.
Making hearty salads to eat during the week are a real time saver and are always filling as a snack, anytime of the day, or a meal. I’m not talking about all vegetable or all lettuce salads (those are good too). I like meaty substantial salads that feel and taste like a meal rather than a side dish. Chicken breasts are my least favourite cut of the bird but when it comes to salads, they are perfect. Chicken breasts can be grilled, sautéed, steamed, poached, roasted or tossed in a quick light curry made with coconut milk, not to mention dropping into a pot of soup with noodles.
Because the breast meat of chicken is bland, it tends to easily take on whatever flavour is added to it, therefore, chicken breasts present many opportunities for a variety of flavours.
To prepare the meat for the salad in this recipe, I prefer to poach the chicken breasts, this way, the meat does not dry out; it stays moist and is imbued with the flavour of the seasonings of the poaching liquid. When you make this salad, sort it into individual containers so that when you are ready to have some salad, you do not have to dip into a large container that might cause the salad to spoil given the frequent access.
INGREDIENTS
For poaching:
- 2 large whole chicken breasts
Chicken Salad Photo by Cynthia Nelson 2 carrots chopped roughly
- 2 onions, peeled and quartered
- 6 stems of Chinese celery (local) See notes below
- 1 heaped teaspoon fennel seeds
- 2 teaspoons whole black pepper corns
- 1 small bay leaf
- 1 ½ teaspoons fine table salt
- Water
For salad:
- Whole/full fat mayonnaise
- Dijon or spicy mustard
- Freshly ground black pepper and salt to taste
- ½ cup finely shredded or julienned carrots
- 1 tablespoon finely minced celery leaves
- 1 tablespoon finely minced parsley
- Sweet peppers cut into thin strips
DIRECTIONS
For poaching:
- Rinse and pat dry chicken breasts; transfer to a large pot. Add the rest of ingredients and with just enough water to cover the chicken. Put pot over medium high heat, stir to dissolve salt and bring to a boil. Scoop off any froth that comes to the surface. Reduce heat to low and simmer for 25 minutes. Turn off heat, cover pot and let the meat cool in the cooking liquid to room temperature.
- Remove the chicken from the pot. Strain off the liquid and store in airtight containers to be used as stock. Let the liquid cool completely before refrigerating or freezing.
- Shred the chicken or cut meat into small cubes (see note below).
For salad:
- Mix together mayonnaise and mustard. Season with salt and pepper to taste. Transfer the dressing to the bowl with chicken along with carrots, celery, parsley and sweet peppers. Toss well to mix and refrigerate until well chilled. Or transfer to individual containers and refrigerate.
NOTES
- If using stalk celery, use 3 ribs and cut into large chunks.
- Cut the meat into small chunks if you like but if you do so, then cut the carrots and sweet peppers into small dices to match the cut of the chicken.
- There are no specified measurements for the dressing ingredients because each person has their own preference so add as much or little ingredients as you like.
- Add boiled, cooled and chopped potatoes to the mix to make a combo salad – chicken and potato salad.
