I love mayonnaise, more than anything. I slather an indecent amount on sandwiches, whip it into deviled eggs, and fold it into chicken salad. That said, now I’ve found a chicken salad recipe that’s so fresh and vibrant, it has me seriously reconsidering my mayo ways. These poached chicken cups with ginger scallion oil are the perfect meal when you’re craving a more nuanced version of deli chicken salad.
Let’s start with the chicken -- it’s perfectly poached. The secret here is using bone-in, skin-on chicken breasts. Together they add flavor and help prevent the meat from becoming dry. Starting the chicken, poaching liquid, and aromatics cold and bringing everything to a simmer also ensures even cooking (versus adding the chicken to a simmering liquid).
A fresh ginger and scallion oil is tossed with the cooked chicken. Oh, and the flavor only improves with time, so consider making a big batch at the beginning of the week. Great with crisp lettuce, this salad is also killer on rice noodles or tucked into a sandwich with all the fixings.
The fixings are pretty key. Carrot ribbons quickly pickled in rice wine vinegar taste way more complex than the effort required to prepare them (All it takes is a Y-peeler). Alternatively, you could coarsely grate them using a box grater. The vinegar really brings out the sweetness of the carrot, crisp crunch and all. Fresh cilantro and chopped salted peanuts round out the mix.
But what I love most about this recipe is that it just calls for a handful of ingredients and the flavor really shines -- it just might convince you to hold the mayo.
Tune in every Sunday for a new Healthy Appetite video from Shira Bocar.
Watch Shira make this deliciously vibrant salad, then try it for lunch or dinner: