Chicken Salad

Chef: Wyatt Brege

Yield: 2-3 Quarts

Ingredients:

  • 6 ea Chicken Breast (6 oz)
  • 6 ea Celery Stalks, diced
  • 4 oz Red Onion, diced
  • ½ Tbsp Kosher Salt
  • ½ Tbsp Black Pepper
  • 1 Cup Pesto Aioli

Directions:

  1. Braise the chicken in chicken stock with a 6 quart stock pot until cooked to the proper temperature

  2. Poach the celery stalks in the final two minutes of braising the chicken

  3. Dice the chicken in ½" sized pieces and combine with the remaining ingredients in a large mixing bowl