This versatile salad can accommodate the odds and ends of raw vegetables that tend to accumulate in the refrigerator bin. Instead of fennel, mushrooms, or radishes, try cucumber, zucchini, celery or cauliflower. Or, eliminate the chicken to make a vegetarian version.
Chopped Chicken Salad with Lemon-Tarragon Dressing
1 skinless, boneless chicken breast half, about 1/2 lb. (250 g.)
1 1/2 cups (12 fl. oz./375 ml.) chicken broth, or as needed
For the lemon-tarragon dressing:
1 1/2 Tbs. fresh lemon juice, plus more if needed
2 tsp. minced fresh tarragon
1 tsp. Dijon mustard
1 small clove garlic, minced
2 1/2 Tbs. olive oil
Salt and freshly ground pepper
1/4 lb. (125 g.) romaine lettuce heart, chopped
1/4 small fennel bulb, trimmed and chopped
6 small fresh mushrooms, chopped
5 radishes, chopped
1 small carrot, peeled and chopped
1/4 small head radicchio, chopped
1/4 small red onion, chopped
In a small saucepan over medium heat, combine the chicken breast half and the 1 1/2 cups (12 fl. oz./375 ml.) broth, or as needed to cover. Bring to a simmer, adjust the heat to keep the broth just below a simmer, and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken breast to a cutting board. When the chicken is cool, cut it into small, neat pieces.
To make the dressing, in a bowl, whisk together the 1 1/2 tablespoons lemon juice, tarragon, mustard and garlic. Add the olive oil in a thin stream, whisking constantly until the dressing is well blended. Season with salt and pepper to taste. Set aside to allow the flavors to blend.
In a large bowl, combine the romaine, fennel, mushrooms, radishes, carrot, radicchio and red onion.
Add the chicken to the dressing and stir to coat. Add the chicken and all the dressing to the vegetables and toss well. Taste and adjust the seasoning with lemon juice and serve. Serves 2.