Chicken salad might be the easiest of the classic American salads to reinvent. Here, I’ve used a balsamic-based dressing. Blanching the carrots allows them to absorb the dressing.
If you’d rather grate the carrots, reduce the blanching time to 30 seconds. Cannellini beans can be used instead of Great Northern. If you’re starting with uncooked chicken, buy about 1 1/3 pounds to yield 1 pound cooked.
Refrigerate in a covered container for a day, and the flavor will improve.
Balsamic Chicken, White Bean and Carrot Salad
Kosher salt
2 to 3 medium carrots, cut into 1/4 -inch thick matchsticks about 1 1/2 inches long
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
3 tablespoons chopped fresh chives
1/4 teaspoon granulated sugar
Ground black pepper
6 tablespoons extra-virgin olive oil
1 pound cooked boneless, skinless chicken breast, cut or torn into bite-size pieces
1 3/4 cups cooked or canned Great Northern beans, rinsed
2 ribs celery, cut into 1/4 -inch dice
Bring a small pot of lightly salted water to a boil. Prepare a medium bowl of ice water.
Once the water comes to a boil, add the carrots. Cook for 1 minute, then drain and transfer to the ice-water bath for 5 minutes. Drain and pat dry; place in a mixing bowl.
Whisk together the balsamic and red wine vinegars, mustard, chives and sugar. Season with salt and pepper to taste. Whisk in the oil in a slow, steady stream to form an emulsified dressing. Taste, and adjust the seasoning as needed, then add the dressing to the carrots along with the chicken, beans and celery. Toss to coat and combine. Let the salad sit at room temperature for 15 minutes or in the refrigerator for a day - to meld flavors.
Bring to room temperature before serving.
Makes 7 to 8 servings.
Food, Pages 34 on 01/01/2014