Poached Chicken Asian “Waldorf” Salad

If you’re looking for new ways to prepare chicken, this may just excite you. Poaching imparts flavor while maintaining moisture. I add lemongrass and lime to the poaching liquid, yielding juicy meat with a mildly Southeast Asian flavor profile. It may sound funny to call this a Waldorf salad, but the walnuts and apple are a signature of the original, mayonnaise-cloaked version.

Serves 4 to 6

For the poached chicken

• 1½ pounds boneless, skinless chicken breasts
• 1 sprig fresh cilantro
• 1 scallion, bruised with the flat of a knife
• 3 garlic cloves, peeled and smashed
• 1 fresh lemongrass stalk, cut into 2-inch pieces, smashed with the flat of a knife
• 1-inch strips zest from ½ lime

For the dressing

• ⅓ cup safflower oil
• ¼ cup coconut aminos
• 3 tablespoons fresh lime juice
• 1½ teaspoons finely minced peeled fresh ginger
• 1½ tablespoons very finely minced fresh lemongrass (pale white parts only)
• 1 teaspoon coconut palm sugar or nectar
• ½ teaspoon sea salt

For the salad

• 1 small head Napa cabbage, thinly sliced (8 cups)
• 3 cups snow peas, trimmed and thinly sliced
• 1 cup finely chopped kale
• 1 medium green or red apple, cut into matchsticks
• 2 scallions, thinly sliced
• ½ cup packed fresh cilantro
• 1 red hot chile, seeded (optional) and thinly sliced
• ½ cup walnuts, soaked and dehydrated, chopped

Make the poached chicken: Place all of the ingredients in a high-sided 10-inch skillet with a lid. Cover the chicken with cold water by 1 inch. Bring to a boil, immediately reduce the heat to a simmer, cover, and simmer until the chicken is just cooked through, 20 to 22 minutes. Remove the chicken from the liquid; discard the liquid. Let the chicken cool completely. Using your hands, shred the chicken into strips.

Make the dressing: In a large salad bowl, whisk together all of the ingredients.

Make the salad: Add the chicken, cabbage, snow peas, kale, apple, scallions, cilantro, and chili to the dressing. Toss, top with the walnuts, and serve.