MOIST & TENDER CHICKEN SALAD with sun-dried tomatoes pesto

Chicken salad as a great dish prefect for incoming summer. But, maintain the meat moist and tender is not easy. For this reason, often is easier opt for different parts of the chicken but the breast, or shred  the meat to make it more flavorful. Today I decided to reveal my secret to obtain the most tender chicken salad with breast  you ever ate! Cooked in this way, the meat texture is optimal to be reduced into slices. I love pairing this dish with a savory sun-dried and mint pesto to give a fresh summery taste!

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• 1.25 Lb (600 g) chicken breasts
• 1 yellow onion
• 2 cloves of garlic
• 1 (200 g) ginger root
• 1 lemongrass stick
• 2 bay leaves
• 1 tbsp whole mixed pepper

SUN-DRIED TOMATOES PESTO

• 8 tbsp extra virgin olive oil
• 20 fresh mint leaves
• 5 sun-dried tomatoes
• ½ tsp whole mixed pepper
• to taste table salt

FIRST STEPS

Peel and cut the onion into quarters. Peel and crush the cloves of garlic. Wash and brush the ginger root, then cut it into rounds. Incise the lemongrass. Fill up a 5 quarters Dutch oven with water as cold as possible. Dutch oven is not mandatory, but be sure to use a lid with an hermetic lid.

AROMATIC STOCK

Pour into the water onion, garlic, ginger, lemongrass, bay leaves, and 1 tbsp of whole mixed pepper. Place the pot on the heat and bring to simmer very slowly. Once the stock is starting to simmer, set the flame in order to let the water gently simmering about 1 hour. Now, raise the flame and bring the stock to boil, then pour the chicken breasts. Boil the chicken 2 minutes, then cover the pot with the lid. Place the Pot far from the stove and let it rest at least 2 hours. Do not raise the lead for any reason, otherwise the chicken will not be properly cooked.

SUN-DRIED TOMATOES PESTO

Meanwhile the chicken is cooking, pour the mint, sun-dried tomatoes, a pinch of salt, and ½ tsp whole mixed pepper. Crush the ingredients with a pestle adding the olive oil a little at time, until obtain a consistent pesto.

CHICKEN SALAD

Raise the chicken breasts and let them rest until lukewarm. Now reduce the chicken into thin slices. Finally, dispose the slices on a plate seasoning with sun-dried tomatoes pesto. Serve the chicken salad lukewarm or at room temperature, with or without your preferred vegetables.

TAKE A LOOK AT THIS

ITALIAN CHICKEN STEW WITH BELL PEPPERS - pollo ai peperoni 

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