Chef Tee’s Poached Chicken Salad with Apples & Candied Cashews
Serves 4
Prep time — 10 minutes; no cooking time
Ingredients

  • 3 lbs. Chef Tee’s Poached Chicken (recipe below), cut into 1-inch chunks
  • ½ cup Chef Tee’s Candied Cashews (recipe below)
  • 1 celery rib, diced
  • 2 Tbsps. yellow onion, diced
  • ¼ cup green onions, thinly sliced
  • 1 medium apple, cored, sliced with skin
  • Salt & Pepper to taste
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard

Directions

    1. In large bowl, combine ingredients until chicken is well coated.
    2. Eat immediately or refrigerate for later use.

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Chef Tee’s Poached Chicken (and Chicken Stock)
Makes 3 lbs. poached chicken and 2 quarts stock
Prep time — 5 minutes; cooking time — 30 minutes

Ingredients

  • 3 quarts water
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3 cloves
  • 1 head garlic, cut in half
  • ½ medium onion, cut into chunks
  • 3 lbs. chicken breast w/skin, bone
  • 2 Tbsps. kosher salt

Directions

    1. Add ingredients to large pot; bring to boil over medium-high heat.
    2. Lower heat to simmer; poach chicken for 30 minutes or until chicken’s internal temperature is 165°F.
    3. Remove chicken from liquid; cool then use in other recipes.
    4. Strain broth, reserve for other recipes; discard what’s left in pot.

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Chef Tee’s Candied Cashews
Makes 1 cup
Prep time — 5 minutes; cooking time — 10 minutes
Ingredients

  • 1 cup cashews, whole
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. favorite spice rub
  • 3 Tbsps. raw sugar

Directions

    1. Preheat oven to 350°F.
    2. Spread out cashews on sheet pan; toast nuts in oven for 5 to 10 minutes or until warm, slightly browned.
    3. Remove from oven; transfer nuts to medium bowl; add rest of ingredients; toss to coat nuts.
    4. Cool at room temperature (about 10 minutes).