Make Ahead

Farmhouse Chicken Salad

August 12, 2013
3 Ratings
  • Serves 4
Author Notes

I like salad. I like salad as dinner, too, but I also know when I eat salad for dinner, if it isn't a little more substantial than most, I'll be grazing in the pantry about an hour after I eat. This salad makes a great meal in and of itself and is especially good eaten on the screened-in porch. —thirschfeld

What You'll Need
  • For the chicken
  • 1 whole chicken, 2 1/2 to 3 pounds
  • A handful of fresh herbs (thyme, parsley, chives, and tarragon)
  • 1 small onion, peeled and julienned
  • 1 small carrot, peeled and cut
  • A handful of celery leaves
  • Kosher salt and fresh ground pepper
  • For the salad
  • 1 juicy lemon
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 3 tablespoons cooking juices (from the bottom of the bag or the tray on which the chicken was resting)
  • 1/2 cup carrot, grated on the large holes of a grater
  • 1 1/2 cups green beans, blanched in a big pot, then cooled and cut into 1-inch pieces
  • 6 red potatoes, boiled, cooled, and quartered
  • 1/2 cup celery, thinly sliced
  • 1/4 cup sunflower seeds, roasted and salted by you
  • A healthy handful of arugula (wild rocket is good, too)
  • 1/4 cup mix of basil, tarragon, chives, and thyme, minced
  • 1/4 cup blue cheese
  1. Place the chicken, a pinch of salt and pepper, and all the aromatics into a vacuum pack bag, or if you want, just poach it with the aromatics (but you won't have the juices for the dressing). Vacuum seal the bag and place it into a large pot. Cover with cold water by at least 6 inches.
  2. Bring the water to a high simmer, around 180 to 200? F. Let the chicken poach for 2 hours or until cooked thoroughly. Remove the chicken from the pot, then cut open the bag, being careful not to lose the juices. Let the chicken cool. Once it's cool enough to handle, remove the skin and pick the meat from the bones.
  3. For the salad dressing, combine the juice from the lemon with the olive oil and broth or fat. Add the mustard and whisk to combine. Taste and add a pinch of two of salt and a few grinds of pepper. If it's too tart, add more chicken broth or olive oil.
  4. With the exception of the blue cheese, combine the remainder of the salad ingredients in a bowl. Season the salad with salt and pepper. Toss to combine and then add the dressing. Toss again, top with the crumbled blue cheese and serve.

See what other Food52ers are saying.

  • LeeLeeBee
  • Jeri McCall
    Jeri McCall
  • Green Rider
    Green Rider
  • ambivalent

4 Reviews

Jeri M. June 19, 2016
Delicious for lunch or dinner !
LeeLeeBee September 18, 2013
If not using a vacuum-sealed bag, how would the poaching time change? It seems like two hours is really too long.
Green R. September 1, 2013
This salad is both gorgeous and delicious! I did not have blue cheese when I made it last night so I substituted Feta, which also worked. I am making it once again for a Labor Day get together and I am looking forward to trying it with the Blue Cheese.
ambivalent August 15, 2013