Cook the Book: Neo-Chicken Salad

Name: Cook the Book: Neo-Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 boquerones anchovies, minced; 2 Tbsps drained nonpareil capers, chopped; 59 milliliters minced chives; 1 Tbsp Dijon mustard; 3 Tbsps extra virgin olive oil; 1 teaspoon grated fresh ginger; 1 garlic clove, grated on a rasp (or finely minced); 2 Tbsps fresh lemon or lime juice; 5 Tbsps mayonnaise; 4 servings Fine sea salt and freshly ground black pepper; 79 milliliters minced shallots; 2 halves 12 to 14 ounces boneless, skinless chicken breasts (about , trimmed of all fat and sinew; 1 Tbsp soy sauce; 5 drops Tabasco sauce, or to taste

Need a gluten free and dairy free side dish? Cook the Book: Neo-Chicken Salad could be a tremendous recipe to try. This recipe serves 4. One serving contains 229 calories, 2g of protein, and 24g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of boquerones anchovies, nonpareil capers, lime juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Fill a large pot with water and clip a thermometer to the side of the pot. Using a large pot of water makes it easier to maintain the temperature once the chicken is added.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Kitchen Thermometer

Pot

Heat the water to 160°F.

Ingredients you will need

Water

Roll the chicken breasts in plastic: Use a wet hand to moisten the work surface to anchor the plastic; lay out a 2-foot-long piece of plastic wrap with a short side toward you. Season the chicken with salt and pepper.

Ingredients you will need

Chicken Breast

Salt And Pepper

Whole Chicken

Roll

Wrap

Equipment you will use

Plastic Wrap

Place the breasts end to end down the center of the plastic wrap, starting up from the bottom edge of the plastic. Pull the plastic wrap from the bottom up over the roll, pressing the plastic wrap against the surface but making sure not to catch it in the meat. Slowly roll up the cylinder in the plastic wrap, pinching in the sides from time to time to compact the roll. Twist both ends and tie with kitchen twine, forming a compact log. Trim the ends of the plastic.

Ingredients you will need

Meat

Roll

Wrap

Equipment you will use

Kitchen Twine

Plastic Wrap

It is important that the water temperature remain between 155° and 160°F while the chicken cooks. Keep a bowl of ice cubes next to the stove, and check the temperature often; if it climbs, add a few ice cubes to lower the temperature quickly.

Ingredients you will need

Ice Cubes

Whole Chicken

Water

Equipment you will use

Stove

Bowl

Add the chicken breasts and poach for 30 minutes.

Ingredients you will need

Chicken Breast

Fill a large bowl with ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Remove the breasts from the water and place in a the ice water to cool.

Ingredients you will need

Water

When chicken is cool, remove from the water, wipe dry, and remove the plastic.

Ingredients you will need

Whole Chicken

Water

Cut the chicken into 1/4-inch dice and place in a bowl. If the chicken is not completely cool, place in the refrigerator to cool for no more than 30 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Add the remaining ingredients; stir gently to combine evenly. Season to taste.

Place 3 1/2–inch ring mold or round cookie cutter in the center of a serving plate. Fill the mold with one-quarter of the salad, and smooth the top.

Ingredients you will need