Chicken Salad with Pine Nut Dressing

Method6 steps · about 45 min

1. 1

   Step 1: Toast the dressing’s 4 tbsp pine nuts over medium heat for 2–3 minutes, then grind in a blender or food processor, or mince finely. Blend with the vinegar, lemon juice (1 tablespoon), 2 tbsp dressing water, selected mustard, sugar (1 tablespoon), minced garlic (1/2 teaspoon) and dressing salt to taste (about 1/2 tsp as a guide). Refrigerate the dressing while preparing the chicken and vegetables.

   Toast dressing pine nuts · 3 minUses 4 tablespoons pine nuts · 1 tablespoon rice vinegar (or any clear vinegar) · 1 tablespoon lemon juice · 2 tablespoons water · 1 teaspoon hot mustard paste – gyeoja, 겨자 (or dijon or yellow mustard if desired) · 1 tablespoon sugar · 1/2 teaspoon minced garlic · salt to taste (about 1/2 teaspoon)

   
2. 2

   Step 2: Bring 5 cups water with the onion (1/4 medium), celery (1/2 stalk), carrot (1/2), three garlic cloves and optional bay leaf (1) to a simmer over medium heat. Add the chicken breast (1) and simmer over medium-low heat for about 8–10 minutes as a guide, continuing until its centre reaches 74°C (165°F). Remove the cooked chicken and let it cool enough to handle. The poaching aromatics and bay leaf are not added to the salad.

   Simmer chicken breast · 10 minUses 1 chicken breast (8–10 oz) · 1/4 medium onion · 1/2 stalk celery · 1/2 carrot · 3 garlic cloves · 1 bay leaf, optional · 5 cups water, for poaching the chicken

   
3. 3

   Step 3: Shred the cooked chicken and lightly season with the separate chicken salt, then refrigerate while preparing vegetables. Wash the selected optional greens, radishes, peppers and cucumber in ice water and drain well. Thinly slice the radishes and cucumber and julienne the peppers for your chosen serving style.

   Uses Cooked chicken breast · A little salt, to season the shredded chicken · a handful spring mix or other salad vegetables of choice · 2–3 red radishes, thinly sliced, optional · 1/4 red bell pepper (julienned) · 1/4 yellow bell pepper (julienned) · 1 small Kirby cucumber (cut lengthwise and then thinly sliced diagonally) · Ice water, as needed to wash and chill the salad vegetables

   
4. 4

   Step 4: Reserve about 2 tbsp of the prepared dressing for finishing, then combine the chilled shredded chicken with the rest of the dressing.

   Uses Chilled shredded chicken · Prepared dressing except the reserved 2 tbsp

   
5. 5

   Step 5: For the plated style, line a platter with the prepared salad greens and selected vegetables, place the dressed chicken in the centre and drizzle with the reserved dressing. Garnish with a few additional pine nuts if available. Serve and skip the mixed-salad alternative.

   Uses Prepared salad greens and selected vegetables · Dressed chicken · Reserved dressing · A few additional pine nuts, optional garnish

6. 6

   Step 6: Alternatively, for the mixed style, toss the prepared thinly sliced vegetables with the dressed chicken and the reserved dressing, then serve. Use this style instead of the plated assembly.

   Uses Prepared selected sliced vegetables · Dressed chicken · Reserved dressing