Chicken Salad
"Chicken salad is one of my all-time favorite dishes. It's good mounted in a butter lettuce cup or spread between two slices of whole-wheat bread. Many recipes call for poached chicken. Years ago, when trying to replicate the famous chicken salad then sold at Zabar's, the renowned food market on New York's upper West Side, I tried roasting the chicken at a low temperature on the bone. When meat, any meat, is cooked on the bone, it is more tender and juicy. I still do not know whether this is how Zabar's did it, but it is delicious and wonderfully simple. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (152.5 g)
- Calories 400.3
- Total Fat - 28.3 g
- Saturated Fat - 4.3 g
- Cholesterol - 77.1 mg
- Sodium - 926.1 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 0.1 g
- Sugars - 3.8 g
- Protein - 16.8 g
- Calcium - 41.2 mg
- Iron - 1.1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 300º.
Step 2
Season the chicken with salt & pepper on both sides and place in a shallow roasting pan.
Step 3
Drizzle over the oil and bake until the juices run clear, about 1 hr to 1 1/4 hours, depending on the size of the breasts, then remove to a rack to cool.
Step 4
When cool enough to touch, remove the skin from the breasts. Pull the meat from the bone.
Step 5
Cut the meat into 1-inch cubes and place in a bowl.
Step 6
Add the lemon juice, mayo, and tarragon; taste and adjust for seasoning with salt & pepper.
Tips
No special items needed.
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