Anna Pump is another of my favored cookbook authors, this recipe is from her latest book "Summer on a Plate". I've not been disappointed with any of Anna's recipes and this one is no exception. The flavor combinations in this one are perfect, it's a delicious and healthy take on chicken salad.
"You'll find yourself making this throughout the summer. It has a nice bite and crunch and leftovers (if any!) make superb sandwiches."1 1/2 pounds chicken breasts (skin and bones removed)
4 scallions, sliced thin (white & green parts)
1/2 cup chopped celery
1/2 cup red bell pepper, sliced into thin strips
1/2 cup yellow bell pepper, sliced into thin strips
1 cup jullienne or shredded carrots
1 tablespoon minced, seeded jalapenos (or less if preferred)*
1 teaspoon grated lemon zest
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
3/4 cup broccoli, cut into very small florets
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon Dijon mustard
11/2 teaspoons kosher salt
1 teaspoon sugar
Bring 2 quarts of water to a rapid boil. Add the chicken, cover, and turn off heat. Let it stand for 2 hours, don't lift the lid. The chicken will be moist and perfectly done. Remove chicken from the pot. Cut the chicken into bite-size chunks and mix with the scallions, celery, peppers, carrots, jalapenos, lemon zest, sesame seeds, cilantro, and broccoli.
Place all the ingredients for the dressing in a jar with a tight-fitting lid and shake well to blend. Add the dressing to the salad ingredients in the bowl with the and toss gently to combine.
Makes 6 servings.
* My notes; There were no jalapenos at the market so I substituted 2 small serrano chili peppers (I removed seeds and membranes before mincing finely.)
This is a great recipe, I've never made it into sandwiches because there is never any left!
I think it would be a perfect filling for pita bread though.