PAN-SEARED PEACH AND CHICKEN SALAD
The idea of using thigh meat in chicken salad is relatively unheard of – a sacrilege even. It’s a vehicle for white meat only, after all. I offer no apologies, however, when using the most flavorful part of the bird to make my Pan-Seared Peach and Chicken Salad. A seasonal fling of summer fruits – the crisp, mild sweetness of English cucumber and the fresh ripened bloom of yellow peaches seared in extra virgin – together with poached-tender dark meat chicken all slathered flagrantly in a cool, creamy, citrusy cilantro and garlic dressing can only be described in two words: New Classic.
PREP/COOK TIME: 35 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 ½ Lb – Boneless, Skinless Chicken Thighs
3 Tsp – Kosher Salt
2 Qt – Cold Water
2 Tb – Sour Cream, or Plain Yogurt
½ Cup – Mayonnaise
1 Tsp – Dijon Mustard
1 Tb – Finely Grated Garlic
1/3 Cup – Chopped, Fresh Cilantro
1 Tsp – Fresh Lime Juice
1 Whole English Cucumber
3 Scallions, Finely Chopped, Stems and Leaves
3 Small Peaches, Pitted and Quartered
1 Tb – Extra Virgin Olive Oil
THE NITTY GRITTY
In a medium saucepan, add chicken thighs and 2 Tsp salt; add water. Cover and bring to a simmer at medium heat; cook for 15 minutes. Using tongs, transfer chicken to ice bath to cool for 5 – 10 minutes. Once cooled, set chicken thighs on a tray lined with paper towels to absorb watery excess. And save that poaching liquid!! It’s a great base for broths, soups and gravies.
While the chicken is cooking, in a large mixing bowl, add sour cream, mayo, garlic and remaining teaspoon of salt; whisk till blended. Add in cilantro, scallions and lime juice; whisk to combine.
Lop off the smaller ends of cucumber and cut lengthwise. Holding cucumber halves in place, slice ‘rounds’ about 1/8 of an inch; add to bowl.
Roughly dice poached, cooled chicken thighs to bite-size pieces. Add to bowl along with cucumber and dressing; stir to coat. Place in fridge to chill while preparing peaches.
In a large non-stick pan, heat oil at medium high. Arrange peaches cut side down; sear for 1 – 2 minutes, or till peaches easily release from pan to flip over to other cut side. Sear for another 2 minutes. Add seared peaches and any juices released to salad; return to fridge and chill for 30 minutes to 2 hours.
Before serving, give salad one final toss to coat peaches and combine any liquids released from cucumber and peaches.
APRIL 24, 2020
