- For poached chicken:
- 8 oz frozen chicken breast
- vegetable or chicken broth
- white wine
- For chicken salad:
- ½ cup fresh herbs, such as dill, tarragon, and basil
- salt, pepper, and garlic powder to taste
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 8-inch tortillas for serving
Retrieve the now poached chicken from the pan.
Take a quick slice into it to check for doneness. If you see anything pink, drop it back into the pan and ignore it for a few more minutes while it finishes cooking. Pick over the chicken for anything that you wouldn't normally eat, like the fatty pieces and veiney things that you normally pick off before cooking thawed chicken.
The remaining liquid is bona fide chicken stock, which you can save to make chicken soup or whatever it is people do with stock. Or just discard it.
Now of course, there are many things you can do with the poached chicken, but on this particular day I was craving chicken salad. So I chopped it.
Oh celery, you are good for nothing but adding crunch to chicken salad. IMHO, the ideal celery-to-chicken portion is 1 stalk to 4 ounces.
Chop up a selection of fresh garden herbs. I used basil, tarragon, and dill.