Poached-Chicken Salad with Pistachios and Mangos

Contributor
Poached-Chicken Salad with Pistachios and Mangos
Poached-Chicken Salad with Pistachios and Mangos
National Mango Board

Poached-Chicken Salad with Pistachios and Mangos

Here's a lighter, sexier chicken salad for summer with a tropical twist. This is fantastic served on some flatbread crisps, some toasted buns, plain old sandwich bread, or in lettuce cups.

Ready in
40 m
4
Servings
505
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • Two 6-ounce boneless, skinless chicken breasts
  • 2 1/2 Teaspoons kosher salt
  • 2 Teaspoons extra-virgin olive oil
  • 1 medium-sized shallot, halved and sliced thinly
  • 2 cloves garlic, smashed
  • 10 sprigs thyme
  • 2 dried bay leaves
  • 2 Cups chicken broth or stock
  • 1 Cup water
  • 1 lemon, halved

For the salad

  • 3/4 Cups shelled pistachios
  • Juice of 1 lemon
  • 1 Tablespoon grainy mustard
  • 1 Tablespoon finely chopped tarragon
  • 1 Teaspoon kosher salt
  • 1/4 Cup extra-virgin olive oil
  • 1 ripe mango, peeled, pitted, and chopped into 1/4-inch cubes
  • 2 stalks celery, trimmed, peeled, and sliced thinly on a bias
  • 3 scallions, white and light green parts only, sliced thinly
  • Flatbread crisps, toasted buns, sandwich bread, or large lettuce leaves, for serving

Directions

For the chicken

Set the chicken on a plate and season with ½ teaspoon of the salt. Set aside for 20 minutes at room temperature.

Meanwhile, in a medium-sized saucepan, combine the olive oil, shallot, and garlic and cook over medium heat, stirring often, until the shallot is translucent, 4-5 minutes. Stir in the thyme sprigs, bay leaves, and remaining salt, then pour in the chicken broth and the water.

Juice the lemon and add the juiced lemon halves to the saucepan. Bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160 degrees on an instant-read thermometer, about 30 minutes.

Line a plate with paper towels. Turn off the heat and let the chicken cool in the broth for 10 minutes, then remove the chicken breasts from the broth and set on the paper towels to cool. When the chicken breasts are cool enough to handle, use 2 forks to shred them.

For the salad

Preheat the oven to 350 degrees.

Place the pistachios on a rimmed baking sheet and bake until fragrant and toasted, 5-6 minutes. Remove from the oven and transfer the pistachios to a cutting board. Once cool, roughly chop and set aside. (If serving the chicken salad on buns, place the buns on a baking sheet and toast them in the oven.)

In a large bowl, whisk together the lemon juice, mustard, tarragon, and salt. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the pistachios, mango, celery, and scallions. Gently toss to coat and serve on flatbread crisps or buns, or wrapped in lettuce leaves.

Chicken Salad Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Salad Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Chicken Salad Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken.

Nutritional Facts

Total Fat
31g
47%
Sugar
18g
N/A
Saturated Fat
4g
22%
Cholesterol
66mg
22%
Protein
29g
59%
Carbs
33g
11%
Vitamin A
88µg
10%
Vitamin B12
0.2µg
3%
Vitamin B6
1mg
71%
Vitamin C
64mg
100%
Vitamin D
0.9IU
0.2%
Vitamin E
4mg
21%
Vitamin K
43µg
53%
Calcium
116mg
12%
Fiber
7g
28%
Folate (food)
90µg
N/A
Folate equivalent (total)
90µg
22%
Iron
4mg
22%
Magnesium
92mg
23%
Monounsaturated
18g
N/A
Niacin (B3)
11mg
57%
Phosphorus
377mg
54%
Polyunsaturated
6g
N/A
Potassium
1034mg
30%
Riboflavin (B2)
0.4mg
23.4%
Sodium
1107mg
46%
Thiamin (B1)
0.4mg
26.1%
Zinc
2mg
11%

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