This is my preferred way to cook chicken for chicken salad. It is amazingly moist and tender!
I use this to strain the liquid from the marinated artichokes.
This is my sister Nelda's recipe. She's been making it for her family for years. When she gathers with her adult children these days, this chicken salad is always requested. One taste, and you'll understand why. The combination of flavors in this recipe is distinctive. It's not your typical mayo-based chicken salad. The marinated artichoke hearts and tarragon add yummy flavor, and pine nuts add nutty crunch. Nelda always serves this on buttery, flakey croissants and it's a perfect pairing.
Nelda and her daughter Phoebe's family recently visited us in St. Louis. Nelda made her requested artichoke chicken salad croissant sandwiches for lunch in my son and daughter-in-law's backyard. Pictured below, front left and clockwise: Linden, Nelda, Ryan, Tyler, Phoebe holding Baby Frankie, Shelly
Nelda didn't have this recipe written down--she always made it by memory and taste. So when she made it for us that day, I watched and took notes on ingredients and amounts. Here's how to make this easy, tasty recipe.
Step 1. Assemble the ingredients
CHICKEN TIPS. For convenience, you can buy rotisserie chicken that's already cooked--it works great. Nelda and I prefer chicken breasts for this recipe, so we cook our own. Here are three methods I've used:
Step 2. Drain and chop the artichokes. Place a fine mesh strainer over a bowl and drain the marinated artichoke hearts. Reserve the marinade liquid--some of it will be added back in later in the recipe. Roughly chop the artichoke hearts.
Step 3. Combine the dressing ingredients. First, stir together the mayo and seasonings and then stir in some of the artichoke marinade.
Step 4. Mix everything together. To a large bowl, add chicken, artichoke hearts, pine nuts, and dressing. Stir to combine. Add more salt to taste, if needed.
Step 5. Cover and chill at least 4 hours to allow the flavors to develop and the liquid to absorb into the chicken. After chilling, if it needs more moisture, stir in more of the artichoke marinade liquid until desired consistency.
Step 6. Assemble sandwiches. To each split croissant (or other bun/bread) add lettuce and spoon on chicken salad.
Thanks for this amazing recipe, Sis. A favorite in your family has become a favorite in ours.
Make it a Yummy day!
In small bowl, combine dressing ingredients: liquid from artichoke jar, mayonnaise, garlic, 1 teaspoon salt, white pepper, and tarragon.
Pour dressing over chicken artichoke mixture; stir to evenly combine. Taste and add more salt, if needed.
Cover and chill at least 4 hours (overnight is better) to allow flavors to develop and liquid to absorb into chicken. After chilling, if it needs more moisture, stir in more of artichoke jar liquid until desired consistency.
To each split croissant (or other bun/bread) add lettuce and spoon on chicken salad.
Makes approx. 5 cups. For large croissant sandwiches, use 1/2 cup per sandwich.
*METHODS FOR COOKING CHICKEN BREASTS:
1. Poached on stove top: Add chicken to saucepan and cover with water. Bring to boil then reduce to simmer for approx. 8 minutes until internal temperature is 165° F.
2. With Sous-Vide Precision Cooker. Preheat water in sous-vide cooker to 150° F. Add chicken (in vacuum-sealed plastic bag) and cook for at least 1 hour and up to 4. Transfer to ice bath and let chill for 15 minutes.
Thanks to my sister Nelda Matheny for this recipe.