My Current Favorite Chicken Salad (07/05)
2 boneless chicken breasts (1 lb.)
granny smith apple
mayonnaise to taste
salt and pepper
truffle-flavored olive oil
Cook chicken in boiling water with tops of fennel added for flavor. Twenty minutes. Let cool in broth. Chop into pieces. Mix with chopped apple and fennel, a drop of truffle oil, mayonnaise, and pignoli nuts for extra crunch.
Other ways to make a great chicken salad:
Poach chicken in simmering water with celery, onion, and parsley for 1/2 hour. Cool and chop.
Add cucumber, walnuts, parsley, tarragon and mayonnaise.
Season with curry powder, salt, pepper.OR:
Simmer two boneless chicken breasts in water seasoned with salt, pepper, and Old Bay for 25 minutes. Let cool in broth. Cut in pieces.
Blend 2 tsp. curry powder in one cup mayonnaise. Add chopped walnuts. Add chicken. Add something else. Leftover coconut rice (with ginger) is delicious! Or try one or more of the following: apples, celery, raisins, chutney, cucumber, mango.
The basic idea is, boil the chicken for at least 20 minutes. Cool it. Chop it. Add mayo and whatever else you're inspired to add.