Deli-Style Chicken Salad
Ingredients
- 600 gWhite chicken (poached and shredded)
- 150 gJapanese mayo (well chilled)
- 2 pcApium graveolens (finely diced)
- 0.5 pcRed onion (finely minced)
- 1 tbspLime juice (freshly squeezed)
- 1 tspMustard (for the kick)
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gClassic mayonnaise
Method
Poached chicken breasts, tender to the bite, bound in a creamy dressing. The crunch of celery and lemon acidity balance the richness of the mayonnaise.
- 1
Submerge the chicken breasts in a pot of simmering salted water. Cook for 12 to 15 minutes until the meat is opaque at the center but remains tender under finger pressure.
- 2
Cut the celery stalk into small even cubes for crunch. Finely slice the red onion. Coarsely chop the flat-leaf parsley.
- 3
Once the chicken has cooled slightly, shred it by hand or using two forks into irregular pieces. This allows the sauce to better cling to the fibers.
- 4
In a large mixing bowl, combine the Japanese mayonnaise, classic mayonnaise, mustard, and lime juice. Add the chicken and vegetables. Mix until the sauce coats every piece.
- 5
Adjust salt and pepper. Let it rest in the refrigerator for at least 30 minutes: the cold firms up the sauce and develops the flavors.
Frequently asked questions
How do you get this dish right?
- Don't overcook the chicken; it needs to stay moist to absorb the dressing.
- Hand-shredding provides a much better texture than using a knife.
- Serve in a toasted brioche bun or on a bed of Romaine lettuce.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.
