French Chicken Salad

Chicken salad with lettuce, cranberries, and nuts in a bowl.

This is one of my go to lunch on the go recipes. I tried grilling and baking the chicken before I discovered boiling the chicken in vegetable stock for exactly 6 minutes gives the required doneness without overcooking it. The stock also gives additional flavoring as well. Your taste may be different, but my recipe didn’t need salt.

Yield: 3-4
Author: Matt Foster
French Chicken Salad

French Chicken Salad

Boiling the chicken in vegetable stock for exactly 6 minutes gives the required doneness without overcooking it.

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

  • 5 chicken tenderloins thawed
  • 3.5 cups of vegetable stock
  • 1/2 cup of diced celery
  • 1/3 cup of diced apple (no peel) I use Granny Smith
  • 1/4 cup dried cranberries
  • 1 tsp Herbes de Provence
  • 1/2 tsp dried tarragon
  • 3/4 cup Mayo (Greek yogurt for a healthier option)
  • 1 tsp Dijon Mustard (Grey Poupon)
  • Fresh Black Pepper (finish to taste)

Instructions

  1. Boil tenderloins in stock for 8 minutes on medium boil. Allow to completely cool
  2. Tear by hand into pieces and then slice
  3. Combine Mayo, Dijon, Herbes de Provence and tarragon in a separate bowl
  4. Add cooled chicken, celery, and apples to mixture make sure everything is evenly coated. Finish with black pepper.
  5. Allow the flavors to combine overnight in the fridge. Consume within 3 days.
  6. Optional: Add toasted walnuts or serve with fresh avocado