Waldorf Chicken Salad

Name: Waldorf Chicken Salad
Yield: Serves 4 to 6
Cuisine: American
Ingredients: , Salt and pepper; 4 (6- to 8-ounce), boneless, skinless chicken breasts, no more than 1 inch thick, trimmed; 1/2 cup, mayonnaise; 2 tablespoons, lemon juice; 1 teaspoon, Dijon mustard; 1/2 teaspoon, ground fennel seeds; 2 , celery ribs, minced; 1 , shallot, minced; 1 , Granny Smith apple apple, peeled, cored, halved, and cut into ¼-inch pieces; 1/2 cup, walnuts, toasted and chopped coarse; 1 tablespoon, minced fresh tarragon; 1 teaspoon, minced fresh thyme

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Appears in Cook's Illustrated July/August 1997, America's Test Kitchen TV

Main Courses

American

Chicken

Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way—but we had a better, more foolproof idea.

SERVES4 to 6

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WHY THIS RECIPE WORKS

Recipes for chicken salad are only as good as the chicken itself. If the chicken is dry or flavorless, no amount of dressing or add-in will camouflage it. To ensure silky, juicy, and flavorful chicken, we used a method based on sous vide co...

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