Writer, counselor, and healer Joanna Quargnali-Linsley’s The Seasonal Table collection of cookbooks is now complete! Quargnali-Linsley believes food is medicine and encourages us to think about our physical and mental health in what we eat. In her series, she shares her favorite recipes throughout the four seasons. Follow along as we share one recipe a month in our blog, or get them all by purchasing your own copy of her books.
Chicken Salad by Joanna Quargnali-Linsley
While my chicken salad is not a traditional chicken salad, it has all the best bits of Mediterranean eating in America.
Olive oil, fresh herbs and vegetables, and tender chicken come together to make a satisfying filling for any sandwich.
This spring dish brings hints of long summer days to come, stuffed into hearty bread that reminds us of the winter we are emerging from.
INGREDIENTS 4–6 cups water 2 boneless, skinless chicken breasts 2 cloves garlic 4 sprigs thyme, whole Juice of 1 lemon ¼ teaspoon freshly ground black pepper ½ teaspoon salt ¼ cup + 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 medium carrot, grated 2 stalks celery, diced 2 green onions, diced DIRECTIONS Poach the chicken: In a large pot, bring 4–6 cups of water to a roiling boil. Add the chicken, garlic, thyme, and half the lemon juice. Cover the pot and turn off the heat. Let the pot sit for 45–50 minutes. Remove the chicken and allow to cool a bit before shredding or cutting into small cubes. Assemble the salad: In a small bowl, combine the remaining lemon juice, pepper, salt, olive oil, and vinegar. Set aside. In a large bowl, combine the carrot, celery, and green onion. Add the cubed or shredded chicken. Drizzle the chicken with the contents of the small bowl and toss until everything is well coated. You can serve this immediately, but it’s better if refrigerated for at least an hour to let the flavors combine.