Adapted from a recipe from the Tasting Table Test Kitchen
Had to use what I had on hand.
Yield: Serves 4
Cook Time: 30 minutes
- Two 6-ounce boneless, skinless chicken breasts
- 2½ tsp. kosher salt
- 2 tsp. extra-virgin olive oil
- 1 medium shallot, halved and thinly sliced
- 2 garlic cloves, smashed
- 10 sprigs fresh thyme
- 2 dried bay leaves
- 2 cups chicken broth or stock
- 1 cup water
- 1.5 Tbsp. lemon juice or the left over lemon from juicing
- Whole wheat roll up (low carb)
- ¼ cup sunflower seeds or more
- 2 Tbsp. Lemon juice or juice of one lemon
- 1 Tbsp. Trader Joe’s Dijon mustard
- 1 Tbsp. finely chopped fresh tarragon
- 1 tsp. kosher salt
- ¼ cup extra-virgin olive oil
- 2 celery stalks–trimmed, peeled and thinly sliced on a bias
- 3 scallions, white and light green part only, thinly sliced
Poach the chicken: Set the chicken on a plate and season with ½ teaspoon of the salt. Set aside for 20 minutes at room temperature. Meanwhile, in a medium saucepan set over medium heat, add the olive oil, shallot and garlic and cook, stirring often, until the shallot is translucent, 4 to 5 minutes. Stir in the thyme sprigs, bay leaves and remaining 2 teaspoons of salt, then pour in the chicken broth and water.
If using whole lemon, juice the lemon and set the lemon juice aside for the vinaigrette. Add the juiced lemon halves or 1.5 Tablespoons juice to the saucepan, bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160° on an instant-read thermometer, about 30 minutes. Turn off the heat and cool the chicken in the broth for 10 minutes, then remove the chicken breasts from the broth and set on a paper-towel-lined plate to cool for 10 minutes. When the chicken breasts are cool enough to handle, use two forks to shred them into shards. Set aside.
In a large bowl, whisk together the lemon juice, mustard, tarragon and salt together. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the sunflower seeds, celery and scallions. Gently toss to coat and serve on roll up, buns or wrapped in lettuce leaves.