Poached Chicken Salad with Viennese Chive Chantilly Mayonnaise
- Low carb
This composed salad makes elegant use of seasonal ingredients and is topped with a fabulously rich Old World sauce. Sometimes looking back to old-fashioned cooking can give you some remarkably fresh ideas! Poaching the chicken in a flavourful stock intensifies the taste, and you can use the stock to make the Chicken Soup with Spinach Dumplings.
Ingredients
- 4 cups (1 L) chicken stock
- 2 leeks (white and light green parts only), halved lengthwise
- 2 inner stalks celery with leaves
- 3 sprigs fresh parsley
- 3 whole cloves
- 1 bay leaf
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 12 large white or cremini mushrooms
- 6 bone-in chickens breasts (about 3 lb/1.5 kg)
- 1 lb (500 g) asparagus, trimmed
- Pinch baking soda
- 1 batch Viennese Chive Chantilly mayonnaise
Preparation
In stockpot or large Dutch oven, place stock, 4 cups (1 L) water, leeks, celery, parsley, cloves, bay leaf, thyme, salt and pepper; bring to boil. Add mushrooms; reduce heat and simmer, covered, for 20 minutes. Remove mushrooms with slotted spoon; set aside.
Add chicken, skin-side up; increase heat and bring to boil. Reduce heat and simmer, covered, until chicken is no longer pink in centre of thickest part, about 20 minutes. Remove chicken with tongs; let cool. Strain soup through fine sieve, discarding vegetables; skim off fat and let cool. (Make-ahead: Refrigerate mushrooms, chicken and stock separately for up to 1 day.) Reserve 2 tbsp (30 mL) stock for Viennese Chive Chantilly Mayonnaise and remaining stock for Chicken Soup with Spinach Dumplings.
Meanwhile, in large pot of boiling salted water, boil asparagus and baking soda until tender-crisp, 3 to 5 minutes. Chill under cold water; drain.
Remove skin and bones from chicken; discard. Place chicken on platter; lay bundles of asparagus between each breast. Arrange 2 mushrooms, sliced thinly, down centre of each breast. Spoon half of the Viennese Chive Chantilly Mayonnaise over chicken and asparagus; pass remaining mayonnaise separately.
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