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Herby Pesto Chicken Salad

Name: Herby Pesto Chicken Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 450 g chicken breast; 50 g fresh basil; 30 g parsley (stems removed); 20 g cilantro (stems okay); 35 g lemon juice (1 lemon); 200 g mayonnaise; 400 g cooked chicken breast; 30 g parmesan cheese (grated); 2-3 g chili flakes; 4 g kosher salt; 50 g shallots (minced); 2 garlic cloves (grated or minced); 50 g toasted pine nuts; 1 large egg; 20 g water; 20 g white distilled vinegar; 5 g kosher salt; 325 g neutral oil (avocado, canola, grapeseed, etc)

By Brian Lagerstrom

This herby pesto chicken salad has a lot of what we love about pesto. It's creamy and rich with a touch of salty parm and textured with toasted pine nuts throughout.

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: servings

Ingredients

450 g chicken breast
50 g fresh basil
30 g parsley, stems removed
20 g cilantro, stems okay
35 g lemon juice, 1 lemon
200 g mayonnaise
400 g cooked chicken breast
30 g parmesan cheese, grated
2-3 g chili flakes
4 g kosher salt
50 g shallots, minced
2 garlic cloves, grated or minced
50 g toasted pine nuts

MAYONNAISE (RECIPE MAKES ABOUT 250G):

1 large egg
20 g water
20 g white distilled vinegar
5 g kosher salt
325 g neutral oil, avocado, canola, grapeseed, etc

Metric – US Customary

Instructions

To cook the chicken, salt well on both sides then allow to sit and dry brine for around 15-20 minutes.
Boil a pot of water, then reduce the heat to low until water temp reaches 180°F/82°C (to test water temp, I just use my meat thermometer)
Stir a very large handful of salt into the water then gently drop in the chicken breasts. This should drop the water temp to about 165°F/75°C. Poach for 20 minutes at a temp of 165°F/75°C.
Note: if you're poaching more than 2 breasts, the temperature may drop below 165°F. If this happens, increase heat and monitor the water temp to keep it as close to 165°F/75°C as possible while poaching.
When cooked, the internal temp of the chicken should read 150-155°F/65-68°C.
In a food processor, combine basil, parsley, (stem removed), cilantro, lemon juice, and mayo. Process until the herbs are broken down.
Transfer the herby mayo to a stand mixer bowl and add most of the chicken breast , about ¾ (setting aside about ¼ of the chicken). Also add grated parmesan, chili flakes, salt, minced shallots, garlic cloves, and toasted pine nuts.
Mix with the paddle attachment until well combined and the chicken is becoming shredded.
Add the remaining chicken breast and mix on low for 20 or 30 seconds, until just combined

MAYONNAISE (RECIPE MAKES ABOUT 250G):

Add all ingredients except oil into a high sided container. Blend with an immersion blender then slowly stream in oil. When you get to the last of the oil, it may start pooling on top of the mayo. If that happens, move the immersion blender to the top of the mayo and work it up and down a bit to incorporate the oil into the mixture.