If I had to make a list of my favorite lunchtime foods, chicken salad would be near the top. Poached chicken breasts are a standby in my kitchen—I love the way lean protein satisfies hunger—and this version, flavored with lemon and mint, works in any season.
4 SERVINGS
EQUIPMENT: A 3-quart (3 l) saucepan with a lid; an instant-read thermometer (optional).
CHICKEN AND POACHING LIQUID
2 boneless, skinless free-range chicken breasts (about 8 ounces/250 grams each)
1 quart (1 l) Chicken Stock or water, at room temperature
1 onion, unpeeled and quartered
Several fresh tarragon leaves
Several fresh thyme sprigs
6 fresh parsley sprigs
1 celery stalk or several celery leaves, chopped
2 bay leaves
6 black peppercorns
1 teaspoon fine sea salt
DRESSING
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon French mustard
1/4 cup (60 ml) capers in vinegar, drained
6 scallions, white and green parts, trimmed and thinly sliced
1/4 teaspoon fine sea salt
1/4 cup fresh mint leaves, cut into a chiffonade, for garnish
Coarse, freshly ground black pepper
1. In the saucepan, combine the chicken and all the poaching liquid ingredients, partially cover, and bring to a very gentle simmer over medium heat, until bubbles begin forming around the edge of the pan, about 5 minutes. Reduce the heat to medium-low and simmer, partially covered, until a knife inserted into the thickest part of the breast shows that the chicken meat is white and cooked through, not pink, or until an instant-read thermometer inserted into the chicken registers 165°F/74°C, about 10 minutes total. Do not overcook the poultry or it may turn rigid and tough. Remove the pan from the heat, cover, and let rest for 15 minutes to help keep the poached poultry moist, tender, and buttery (see Note).
2. PREPARE THE DRESSING: In a large bowl, combine the oil, lemon juice, mustard, capers, scallions, and salt.
3. Remove the chicken from the poaching liquid and, with a fork, hold the chicken firmly on a cutting board. With a second fork, carefully shred the chicken. While still warm, place the chicken in the dressing and toss to coat. (Warm chicken will more readily absorb the dressing.) Taste for seasoning.
4. Serve the chicken salad in mounds on a salad plate, garnished with the mint chiffonade. Pass the pepper mill alongside.
NOTE: The chicken may be used immediately or refrigerated, covered in the stock. The stock may be strained and used to prepare chicken soup or reduced to use for a sauce. Store the chicken in the stock in the refrigerator for up to 3 days.