Chicken Salad.... A lunchtime favorite

This chicken salad recipe is easy and has a little twist to it. I like chicken salad but I am not a big fan of it with fruits and nuts and a sweet dressing. I do like types of cold chicken salads like Asian, where the chicken is lightly breaded and fried and tossed in a sweet dressing with Asian veggies, but for a sandwich I like it pretty simple.

For this chicken salad I poach my chicken breasts in chicken stock with mirepoix (2 parts onion to one part each celery and carrots) and some fresh herbs. I rough cut the veggies and leave the carrots in bigger chunks so I can easily grate them for the salad. The carrots are partially cooked and give the chicken salad good texture and a nice sweetness in contrast to the lemon juice in the dressing. I always save the stock I poach the chicken in for soup or sauces and the stock freezes well. Serve this chicken salad on good toasted bread. Its is great in a warm pita and excellent in a wrap as well. Enjoy..........

Ingredients for poaching

1 qt of chicken stock for poaching

2 carrots cut in half

2 ribs of celery, roughly chopped

1 large onion, chopped

a few sprigs of fresh thyme and sage leaves

3-4 boneless skinless chicken breast

Chicken Salad

4 cups shredded cooked chicken

1 cup red onion, finely diced

1 cup celery, finely diced

1/2 cup grated cooked carrots

1 1/2 cup of Duke's or Hellmann's mayonnaise

3/4 tsp salt

1 tsp fresh ground black pepper

2 tbsp lemon juice

Method

In a medium stock pot add chicken stock, carrots, celery, onions and fresh herbs and bring to a simmer. Simmer stock for 5 minutes then add the chicken breasts and cook for about 10 minutes or until chicken is done but not overcooked! Remove chicken and carrots from stock and cool completely. (Strain stock and reserve for another use) When chicken is cool, finely shred it and add it to a medium size mixing bowl. Coarsely grate the carrots and add to the shredded chicken. Add diced red onion and celery and lightly toss together.

In a small mixing bowl add the mayonnaise, salt, pepper and lemon juice and mix dressing well. Pour over chicken mixture and mix well. Place salad in refrigerator for at least 2 hours before serving.