A favorite way to make chicken salad, especially for spring and summer. It starts with gently poaching chicken breasts in lemon water, leaving them moist and flavorful.
Every few weeks, a new kitchen tool catches my attention. Rarely however, does attention budge from just looking to buy now.
I’ve learned the hard way, you see, to be cautious with both dollars and space, for over-hyped kitchen tools deliver as much utility as cure-all cough remedies.
I once fell so hard for a middle-of-the-night infomercial that I bought two juicers, one for my parents who had planted citrus trees at their place in Florida. Both were soon relegated to the dust bin.
But the Microplane grating products that appeared awhile back do deliver on their promise. In just seconds, a Microplane creates piles of weightless lemon zest and grated Parmesan. Others rave about grating nutmeg, coconut, onion, ginger and chocolate. (See? No promises of world peace, just good grating!)
Microplanes are quite inexpensive, about $12, so make good gifts for foodie-type family and friends.
LEMON CHIVE CHICKEN SALAD
Time to table: 1-1/4 hours
Makes 4 cups
- Water to just cover chicken, about 3 cups
- 1/3 cup lemon juice (about 2 lemons)
- 1 tablespoon salt
- 1-1/2 pounds skinless, boneless chicken breasts
- 1/2 cup low-fat mayonnaise
- 2 tablespoons plain non-fat yogurt
- 1 rib celery, finely diced
- 1/2 yellow onion, finely diced
- Zest and juice (about 2 tablespoons) from a lemon
- 1 tablespoon minced fresh chive
- Pinch of sugar
- Salt and pepper to taste
POACH THE CHICKEN In a large skillet with cover, bring water, lemon juice and salt to a boil over medium high. Add chicken and return to boil. Reduce heat, cover and poach at bare simmer about 5 minutes. Turn breasts and poach another 5 minutes or until cooked through. Remove from heat and cool in poaching liquid, uncovered, about 30 minutes. Dice the chicken finely.
OPTIONAL FOOD PROCESSOR For sandwiches, I like chicken salad with a finer texture for easier spreading. So I cut the chicken in chunks and then process in the food processor, just a few pulses, you don't want to turn the chicken to mush. I'll do the celery and onion in the food processor too, but separate from the chicken so not to over-process.
SAUCE While chicken cooks, stir together remaining ingredients and chill until chicken is cooled. Stir in cooked, cooled chicken. Season to taste with salt and pepper.
Do You Love Your Microplane? I Do!
More Chicken Salad Recipes
Shop Your Pantry First
© Copyright 2005 Kitchen Parade