Chicken Salad with Cooked Dressing

Serves 6

Ingredients:

3 chicken breasts
1 cup chicken broth
1 lemon
3 celery stalks
1 bay leaf
2 eggs
2/3 cup sugar
2 tablespoons flour
1/2 cup white wine vinegar
1/2 cup water
1/2 teaspoon salt
2 tablespoons butter
1/2 cup slivered almonds
3 tablespoons finely chopped parsley

Directions:

1. Place the chicken breasts in a large saucepan that fits the breasts in one layer and pour over the broth. Squeeze the lemon juice into the pot, then drop in the juiced skin. Break up one celery stalk and add it to the pan with the bay leaf. Add enough water to cover the chicken breasts if needed, then place over high heat and bring the liquid to a boil. Reduce the heat to low, cover the pan, and simmer until the chicken is cooked through (165 degrees F. internal temperature), about 10 to 12 minutes. Remove the chicken breasts to a plate to cool.

2. Make the dressing while the chicken is cooling. Beat the eggs in a medium sized saucepan, then beat in the sugar. Stir the flour into the water to make a paste, then add it to the eggs. Add the vinegar and salt and stir to fully combine. Cook over medium heat, stirring constantly, until the dressing thickens to the consistency of runny pudding. Pull the pot of the heat, and stir in the butter, a small piece at a time, until each piece is melted before adding the next. Set aside to cool slightly.

3. Finely chop the remaining two stalks of celery and place in a large bowl. Dice the chicken into small pieces and add the bowl with the almonds and parsley and stir to combine. Spoon in the dressing a bit at a time and stir to coat the chicken until you have a consistency that suits you. You may personally not want to use all the dressing.

4. Season with salt and pepper to taste, cover and chill until ready to serve. The salad will keep for two days.

The Christian Science Monitor