Chicken Salad Recipe

Makes 8 servings

  • 1.92 L Chicken Stock
  • Salt, as needed
  • 28 g crushed garlic cloves (optional)
  • 709 g boneless, skinless chicken breasts
  • 180 mL Mayonnaise
  • 57 g roughly chopped pecans
  • 113 g grapes, halved
  • 6 g finely chopped marjoram
  • 3 tbsp/9 g finely chopped chervil
  • 3 tbsp/9 g finely chopped tarragon
  • 2 tbsp/6 g finely chopped oregano
  • Ground black pepper, as needed
  1. Pour the stock into a sauce pot, season with salt, and add the garlic, if desired. Poach the chicken breasts in the stock over medium heat until they are forktender and fully cooked, 30 to 35 minutes.
  2. Remove the chicken from the stock. (Strain and reserve the stock for another use, or discard.) Allow the chicken to cool to room temperature. Cut into medium dice.
  3. Combine the chicken with the mayonnaise, pecans, grapes, marjoram, chervil, tarragon, and oregano. Season with salt and pepper.
  4. Serve immediately or refrigerate for later service.