Mind Blowing Chicken Salad 3 Ways

By Brian Lagerstrom · 45 min

Ingredients

Instructions

1. Salt the chicken breasts well on both sides and let them dry-brine for 15 to 20 minutes.
2. Bring a pot of water to a boil, then lower the heat until the water reaches 180°F/82°C.
3. Stir a very large handful of salt into the water, then gently add the chicken. The water should drop to about 165°F/75°C. Poach for 20 minutes at 165°F/75°C.
4. The chicken is done when its internal temperature reads 150 to 155°F/65 to 68°C.
5. Chop the pistachios, then sift off the nut dust with a fine-mesh strainer.
6. Put all ingredients, including the sifted pistachios, into a stand mixer with the paddle attachment and mix on high for about 30 seconds, shredding the chicken a little.
7. Without a stand mixer, cut the chicken finely and mix vigorously to shred it a bit.
8. Pickled golden raisins: heat the sugar and vinegar in a saucepan over medium heat until simmering. Add the raisins, stir, remove from heat and let plump for 20 minutes.
9. Mayonnaise: put all ingredients except the oil in a tall container and blend with an immersion blender. Slowly stream in the oil; if oil pools on top, move the blender to the surface and work it up and down until incorporated.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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