Chicken Salad for P90x Phase I
- Carbohydrate 8.415840048 g
- Cholesterol 156.3476198965 mg
- Fat 27.5139342176617 g
- Fiber 1.43366092243542 g
- Protein 54.5196168076867 g
- Saturated Fat 4.5263693680375 g
- Serving Size 1 1 Serving (345g)
- Sodium 975.882522319167 mg
- Sugar 6.98217912556458 g
- Trans Fat 2.07867815258917 g
- Calories 504 calories
Step-by-step
- Poach Chicken; cool and dice.
- Gently combine the chicken with the remaining ingredients and chill until ready to serve.
Standard recipes rarely specify how poaching liquid temperature affects the final protein texture. Submerging raw chicken breasts in simmering water rather than a rolling boil prevents the outer layers from tightening prematurely while the interior remains undercooked. Maintaining the liquid at 180 degrees Fahrenheit ensures even thermal transfer throughout the dense thick part of the meat.
Cooling cooked poultry thoroughly before mixing with mayonnaise protects the emulsion from breaking down under residual heat. Warm protein melts fat molecules within mayonnaise, creating an oily separation rather than a cohesive binding agent. Reaching an internal meat temperature below 40 degrees Fahrenheit in the refrigerator before the final combination step preserves proper viscosity.
Fresh dill and finely diced celery introduce moisture profiles that dry herbs and pre-chopped vegetables lack. Raw celery cells burst when cut with a sharp chef knife, releasing aromatic compounds that integrate into the dressing during the resting phase. Using fresh dill requires a smaller quantity than dried equivalents due to volatile oils concentrated in the green fronds.
Chilling the completed mixture for at least thirty minutes allows the Dijon mustard solids to hydrate fully within the dairy and mayonnaise base. Storing this preparation in an airtight glass container extends safety up to three days without altering the crispness of the green onions.
