Ingredients
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1 lb. chicken breast (about 2)
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4 cups vegetable broth (or until chicken is covered by an inch of liquid)
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5 garlic cloves
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1 tablespoon salt
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Juice of 1 lemon
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¼ teaspoon black pepper
For the chicken salad
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2 celery stalks, finely chopped (½ cup finely chopped as fine as you can get it)
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1 teaspoon salt
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¼ teaspoon black pepper
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Juice of 1 lemon
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⅓ cup Kewpie mayo
Directions
Start by poaching your chicken. Add the chicken to a pot, then pour in the broth so the chicken is covered by an inch of liquid. Add the garlic, salt, lemon juice, pepper and bring to a boil. Turn off the heat and cover.
- Let the chicken sit in the covered pot for 15 minutes. Use a thermometer to check the internal temperature of the chicken and make sure it reads 150°F (it will increase as the chicken rests).
- Remove the chicken from the pot and let rest for 5 minutes.
- Chop the chicken as finely as possible and add to a large bowl.
- Stir in the celery, salt, pepper, lemon juice, and mayo. Taste and adjust seasonings as necessary, then serve on a sandwich, in lettuce cups, or eat on a chip.
What You'll Need
What You’ll Need
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