Ingredients
4 skinless, boneless chicken breast halves (1 1/2 pounds)
1 bay leaf
c. walnuts pieces
1/2 c. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. finely chopped tarragon
1 tbsp. snipped chives
1 tbsp. fresh lemon juice
kosher salt and freshly ground pepper
4 celery ribs with leaves from the light green inner heart
Preparation
Step 1Preheat the oven to 350 degrees F. In a medium saucepan, cover the chicken breasts with water. Add the bay leaf and bring to a simmer. Reduce the heat to low and poach the chicken until white throughout, about 10 minutes. Discard the bay leaf. Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch dice.Step 2Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.Step 3Make Ahead: The chicken salad can be assembled and refrigerated overnight. Add the toasted walnuts just before serving.Step 4Serve With: Whole-grain bread or mixed greens.
