Classic chicken salad

Description

Light, but at the same time satisfying, a salad with chicken breasts and lots of greens is suitable for both lunch and holiday tables.

Cooking

Step 1

Pour 1.5 liters of cold water into a roasting pan or pan with a thick bottom, add 2 tbsp. salt. Submerge the cleaned chicken breasts in water. Heat the water over moderate heat until the water reaches a temperature of 80 C. Turn off the heat, cover the frypot with a lid and leave for 15-17 minutes. Check the temperature in the thickest part of the breast, it should be at least 71 C.

Step 2

Transfer chicken to a tray lined with paper towels. Once the meat has cooled to room temperature, place the tray in the refrigerator for 30 minutes.

Step 3

Mix mayonnaise, lemon juice, mustard and ¼ tsp. ground black pepper.

Step 4

Peel the coarse outer fibers from the celery and cut into small cubes. Cut the shallot finely. Separate the parsley and tarragon leaves from the twigs and finely chop.

Step 5

Dry the chicken fillet with paper towels and cut into slices 5-7 mm thick. Place in bowl with dressing. Add celery, shallots and herbs. Mix and arrange in "boats" of lettuce leaves.