This morning I decided to try it again, and add all the veggies, herbs and salt Ali suggested. I used my biggest Le Creuset pot, and when it was just barely simmering I turned the heat as low as it would go. After placing the lid on, slightly ajar, I set the timer for 90 minutes (I was using a bunch of organic breasts from Costco, not a whole chicken).
Before I continue, I have to pause here and mention the fantastic smell from the onion, garlic and herbs as it cooked. I sat on my porch and watched the kids play outside, and I could smell the aroma wafting through the open door. It was heavenly. But on with the recipe...
After removing the chicken and letting it cool, I tried a bite and it was soft and tender, just like Ali said. I whipped up a few other ingredients—luckily I wasn't out of them, since I never plan ;-) and we all ate lunch on the porch. Even Zoe who is super picky thought this chicken salad was delish. There was almost nothing left when the 4 of us finished.
Craving something similar but vegetarian? Check out my crazy good Funa (fake tuna salad) made with almonds, sunflower seeds, celery and more, on page 81 in my cookbook.
4 to 5 cups cooked, chopped chicken (I used this cooking method: Chicken & Wild Rice Salad with Tangerines & Hazelnuts)
1/4 tsp garlic powder
1/2 tsp Herbamare seasoning
1/2 cup chopped pickles
1 cup finely chopped celery
1 tbsp lemon juice
1 tbsp extra virgin olive oil (always use cold pressed)
3 tbsp Vegenaise Grapessed Oil
I like to top mine with some dill and a few cranks of pepper.