Herbed Chicken Salad

Ingredients -

3 tablespoons Fresh Lemon Juice
3 tablespoons Mayonnaise
4 Boneless, Skinless Chicken Breast Halves
2 cups Chicken Broth
2 sprigs Thyme
1 sprig Tarragon
6 Chives
6 tablespoons Extra Virgin Olive Oil
1 tablespoon Honey
3/4 teaspoon Coarse Salt
2 tablespoons snipped Chives
2 tablespoons chopped Green Onions
1/4 teaspoon Pepper
2 (6 ounces each) bag Baby Spinach
1 teaspoon Thyme Leaves

Preparation:

1. Add the chicken and broth to a saucepan and cover with water.

2. Add the herbs and bring to a boil.

3. Cover and reduce the heat.

4. Simmer until the temperature reaches 160 degrees, which takes about 6 minutes.

5. Allow the chicken to cool then cut into thick slices.

6. Whisk together the juice, honey, oil, salt and pepper in a small bowl.

7. Add the mayonnaise and whisk until the dressing is smooth.

8. Toss together the spinach, chives, green onion, thyme and dressing.

9. Arrange the sliced chicken on top and serve.

Chicken Salad Tips -

Defrosting in Microwave

Opinions are mixed about defrosting chicken in a microwave. Some say that it causes the chicken to become rubbery and lose flavor. Also, it is difficult to determine the proper defrosting time because of the size variation of the pieces. However, if you decide to use the microwave, start with a minute or two, depending on the size of the pieces, then let the chicken stand for the same amount of time before microwaving again. Make sure you thoroughly clean the microwave after defrosting chicken in it.

Chicken Salad Tips -

Basting Chicken

For added flavor, baste marinated chicken breasts as they cook. Always use fresh marinade as using the original sauce the chicken soaked in can cause bacterial problems such as salmonella poisoning. Marinades can also be used as dipping sauces for the cooked chicken breasts or sauces that are poured over the platter of cooked chicken.

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