Ingredients
1 c. white vinegar
1 head garlic, cut horizontally
1 cinnamon stick
1 dried bay leaf
1/2 tsp. ground ginger
2 tbsp. kosher salt
3 chicken breast (8oz each)
1 1/4 c. chopped California walnuts
3/4 c. mayonnaise
1 large rib celery, chopped into small pieces (1/2 c.)
1 shallot, finely chopped
1/4 c. finely chopped parsley
2 tsp. finely grated lemon zest,
3 tbsp. fresh lemon juice
kosher salt
Freshly ground black pepper
1/2 c. roughly chopped dried cranberries, plus more for serving
Sliced bread, for serving
Lettuce leaves, for serving
Preparation
Step 1Make the poached chicken, combine 4 cups water, vinegar, garlic, cinnamon, bay leaves, ginger, and salt in a medium pot. Nestle chicken into mixture, making sure it’s fully submerged. Bring to a boil then reduce heat to medium-low and simmer, until chicken is just cooked through and the thickest part reads 165° on an instant read thermometer, about 12 minutes. Remove from heat and use tongs or a slotted spoon to transfer chicken to a cutting board. Let cool then, dice chicken.Step 2Make the salad, in a large skillet, toast the walnuts over medium-high, stirring constantly, until golden, about 8 minutes. Scrape onto a plate and let cool.Step 3In a large bowl, combine the mayonnaise, celery, shallot, parsley, and lemon zest and juice. Season with salt and pepper. Add the diced chicken and cranberries. Crumble 1 cup of the walnuts over top and toss to combine.Step 4Top with a handful of cranberries and crumble the remaining ¼ cup walnuts over top. Serve with bread and lettuce to make sandwiches.
