/ @potofplenty
Here are the ingredients listed in the image:
- 3 large chicken breasts (about 1 1/2-2 pounds or 680-900g)
- 2 tablespoons (26g) Better than Bouillon chicken base
- 1/2 cup (45g) celery, finely diced
- 1/4 cup (45g) yellow onion, finely diced
- 1 teaspoon (6g) salt, plus more to taste
- 1/4 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1 tablespoon (14g) granulated sugar, plus more to taste
- 2 teaspoons Dijon mustard
- 1 cup (220g) mayonnaise
Buns x6
Lettuce X1
Tomato x1
Instructions
Soak the diced onion in water. Drain the onions before mixing the chicken salad in step 5 below.
Heat a large saucepan or pot of water with the chicken base so that the chicken breasts will be submerged by at least 3 inches of water.
Once boiling, add the chicken breasts and cover. Bring back to a boil and once boiling, remove the pot from the heat and set aside for at least 20 minutes.
Chop the chicken breasts into chunks and spread out on a cutting board to cool. Sprinkle the pepper, salt, granulated garlic, and sugar on top of the chicken pieces so that it absorbs all of the flavor.
Once the chicken is cool, add it to a large bowl along with the celery, drained onion, mustard, and mayonnaise. Taste test and season with more salt and pepper if required.
It is highly recommended to cover and refrigerate the chicken salad overnight. The next day, any excess liquid should be drained, and a bit more mayo can be mixed in before serving. Enjoy!
Notes
It is highly recommended to refrigerate overnight. The flavor will be far better and the chicken salad can be thoroughly drained to remove excess water.
Leftovers can be saved in the fridge for up to 3 days.
00:00 Preparation and chopping
04:04 Poaching chicken
06:02 Seasoning the poached chicken
09:22 Making the New York Delci Chicken Salad Sandwich
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