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Cider poached chicken Waldorf
Waldorf Style Chicken Salad makes a great brunch or lunch dish! Quickly poach chicken breasts or use leftover chicken using apple cider to create this salad with crisp apples, pecans and juicy grapes, served with a homemade honey mayo. This is great on a bed of baby lettuces or even in a sandwich or wrap.
SERVES
3
TO
4
Ingredients
Cider Poached Chicken
- 1 pound (454 g) boneless, skinless chicken breasts
- 1 ½ cup (350 ml) apple cider
- ½ cinnamon stick
- 1 tps (5 ml) peppercorns
- 1 bay leaf
- 1 tps (5 ml) salt
- 2 tbps (30 ml) apple cider vinegar
Honey Mayo
- 2 egg yolks
- 2 tbps (30 ml) lemon juice
- 1 tbp (15 ml) Dijon mustard
- 2 tbps (30 ml) honey
- ½ tsp (2.5 ml) salt
- 1/8 tsp (.75 ml) cayenne
- 1 cup (240 ml) vegetable oil
- 2 tbps (30 ml) reserved poaching liquid
Salad
- ½ red onion, diced
- 2 red apples, ½-inch (1.25 cm) cubes
- 3 stalks celery, sliced thin on an angle
- ½ cup (120 ml) red grapes, halved
- ¼ cup (60 ml) pecans, chopped and toasted
- 6 cups (1.4 L) lettuce mix (red leaf, bibb, spinach, alfalfa sprouts)
- 1 tablespoon (15 ml) olive oil
- ½ lemon, juice
- Salt and pepper to season
- Celery leaves, to garnish
- Toasted pecans, to garnish
Directions
For the Cider Poached Chicken
- In a small skillet over medium heat, combine the chicken, apple cider, cinnamon stick, peppercorns, bay leaf and salt.
- Bring to simmer and keep cooking until the chicken is cooked and tender; about 20-25 minutes. Remove chicken to cool.
- Strain and reserve the poaching liquid, discarding the solids.
- Add the apple cider vinegar and season with salt (set aside separately 2 tablespoons/30 ml of the liquid for the Honey Mayo).
- When cool enough to handle, shred the chicken by hand and return to the poaching liquid.
- Refrigerate until needed. To save time, the chicken may be prepared in advance.
For the Honey Mayo
- In the bowl of a blender, combine the egg yolks, lemon, mustard, and honey, blitz until smooth.
- While the motor is running, add the oil in a slow steady stream until a rich creamy sauce is formed.
- Transfer to a small bowl, season with salt and cayenne, and thin out as needed with the reserved poaching liquid.
For the Salad
- In a bowl, combine the onion, apples, celery, grapes, and pecans, toss to mix.
- Dress the veggie-fruit mixture with the Honey Mayo, as preferred, about ¼ cup (60 ml) to start.
- In a separate bowl, dress the lettuce mix with olive oil, lemon juice, salt, and pepper.
- Lay out the dressed lettuce mix on a serving platter. Top with the veggie-fruit-mayo mixture.
- Remove chicken from the marinade/poaching liquid and allow excess liquid to drain off (do not squeeze out), arrange over the salad.
- Garnish with celery leaves, toasted pecans and more of the Honey Mayo as needed. Serve and enjoy!
