This is the Chicken Salad recipe that we had at the Boston Metropolitan College I was telling you about. It’s hands down the most moist chicken salad I have had. It was served over salad greens at the event but you can certainly make a great sandwich with it.
FOR THE CHICKEN
4 cups of water
1 1/2 cups sliced leeks
3/4 cup diced carrots
1 teaspoon salt
1 sprig of fresh sage
2 springs of fresh thyme
2 boneless skinless chicken breast. About 1 1/4 pounds total
FOR THE DRESSING
3 Tablespoons mayonnaise
2 teaspoons mustard
1 Tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon sriracha
1/2 teaspoon salt
2 Tablespoons chopped chives
DIRECTIONS
For the chicken combine all of the ingredients except the chicken in a large pot, bring pot to a boil and boil gently covered for about 5 minutes. Add the chicken, bring back to a boil and boil gently, covered for 1 1/2 minutes. Set aside off the heat for 20-30 minutes to continue cooking the chicken in the broth.
Meanwhile for the dressing combine all of the ingredients in a small bowl and mix well.
Remove the chicken from the broth and let cool. (Reserve the broth to make soup, if you like)
When the meat is cooled, shred it into pieces and combine with the dressing into a bowl.
Serve over fresh greens or add to a sandwich with greens and a tomato.
Enjoy!
Anne
