INGREDIENTS
Serves 2
1/2 pound skinless, boneless chicken breast
1 tablespoon plus 1/8 teaspoon salt, divided
1 bay leaf
2 tablespoons mayonnaise
1 tablespoon roughly chopped toasted walnuts
2 teaspoons chopped fresh dill
1/8 teaspoon freshly ground black pepper
6 large leaves red leaf lettuce
1/4 medium lemon
2 teaspoons extra-virgin olive oil
1. Fill a medium pot with 1 quart cold water. Add the chicken breast, 1 tablespoon salt, and bay leaf. Bring to a boil. As soon as the water boils, turn off the heat and allow the chicken to poach until a thermometer inserted in the thickest part of the chicken reads 165°F, about 6 minutes.
2. Remove the chicken from the pot and place on a plate in the refrigerator. Let cool at least 30 minutes. When the chicken is cool, dice into very small pieces, about the same size as the walnut pieces.
3. In a medium bowl, mix together the chicken, mayonnaise, walnuts, and dill. Season with remaining salt and pepper.
4. Divide the chicken mixture equally between the 6 lettuce leaves and roll the leaves into little spring rolls. Trim the lettuce leaves so there is no excess. Arrange 3 rolls on each plate, squeeze the lemon over them, and drizzle the oil over the top.
PINK CHICKEN
Sometimes chicken appears pinkish even after it has been cooked to 165°F. This is due to the hemoglobin in the chicken, and sometimes has to do with the feed that the chickens are given. As long as an accurate thermometer reads 165°F, the chicken is safe to eat.