Herby Pesto Chicken Salad
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INGREDIENTS (Makes 2 portions)
450g or 16oz of chicken breast
50g or 2c fresh basil
30g or 1/2c parsley (stems removed)
20g or 1/3c cilantro
35g lemon juice (1 medium lemon)
200g or 3/4c mayonnaise
400g cooked chicken breast (2-3 breasts)
30g or 1/4c grated parmesan
2-3g or 1-2tsp chili flakes
4g or 3/4tsp salt
50g or 1/4c minced shallots
2 garlic cloves (grated or minced)
50g or 1/3c toasted pine nuts
RECIPE:
1.To cook the chicken, salt well on both sides then allow to sit and dry brine for around 15-20 minutes.
2. Boil a pot of water, then reduce the heat to low until water temp reaches 180F/82C (to test water temp, I just use my meat thermometer)
3. 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 165F/75C. Poach for 20 minutes at a temp of 165F/75C.
Note: if you’re poaching more than 2 breasts, the temperature may drop below 165F. If this happens, increase heat and monitor the water temp to keep it as close to 165F/75C as possible while poaching.
When cooked, the internal temp of the chicken should read 150-155F/65-68C.
4. In a food processor, combine basil, parsley, (stem removed), cilantro, lemon juice, and mayo. Process until the herbs are broken down.
5. Transfer the herby mayo to a stand mixer bowl and add most of the chicken breast , about ¾ (setting aside about ¼ of the chiken). Also add grated parmesan, chili flakes, salt, minced shallots, garlic cloves, and toasted pine nuts.
6. Mix with the paddle attachment until well combined and the chicken is becoming shredded.
7. Add the remaining chicken breast and mix on low for 20 or 30 seconds, until just combined
MAYONNAISE (recipe makes about 250g)
▪1lrg egg
▪20g or 1 1/3Tbsp water
▪20g or 1 1/3Tbsp white distilled vinegar
▪5g or 3/4tsp salt
▪325g or 1 1/3c neutral oil (avocado, canola, grapeseed, etc)
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.