Recipe for spring chicken salad sandwiches with asparagus and peas – The Boston Globe

Spring chicken salad sandwiches with asparagus and peas

Sheryl Julian /Globe staff

Spring chicken salad sandwiches with asparagus and peas

Serves 4

Allow half an hour for the chicken to cool in its poaching liquid. This makes the flesh silky. You can assemble the chicken salad in advance, but wait to dress the asparagus mixture until just before using


3 large chicken breasts on the bone (2½ pounds total)
3 cups chicken stock
Salt and pepper, to taste
½ cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon bottled white horseradish
2 stalks celery, finely chopped

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1. In a large flameproof casserole, combine the chicken breasts, chicken stock, a generous pinch of salt, and enough water to barely cover the chicken. Bring to a boil, skim the surface, lower the heat, and cover the pan. Simmer for 30 minutes. Turn off the heat and let the chicken sit in the poaching water for 30 minutes more.

2. Lift the chicken from the liquid and transfer to a bowl. Discard the skin and bones. With your hands or a knife, pull or cut the meat into 2-inch shreds.

3. In another bowl large enough to hold all the chicken, whisk the mayonnaise with salt, pepper, vinegar, mustard, and horseradish. Taste for seasoning and add more salt or horseradish, if you like. Add the chicken and celery and stir well.


Salt and pepper, to taste
1 bunch fresh asparagus, stems trimmed
1 cup frozen peas
4 radishes, stemmed and very thinly sliced
1 tablespoon white wine vinegar
2 tablespoons olive oil
4 large handfuls baby arugula or mesclun greens
4 thick slices country bread, toasted
4 tablespoons mayonnaise

1. Cut the asparagus on an extreme diagonal into 1-inch lengths.

2. Bring a saucepan of salted water to a boil. Add the asparagus and when the water returns to a boil, cook 1 minute. Add the peas and cook 1 minute more. Drain the vegetables into a colander and rinse with cold water until they are no longer hot. Spread them on paper towels to dry.

3. In a bowl, combine the asparagus, peas, radishes, salt, pepper, vinegar, and olive oil. Toss gently.

4. Set the bread on each of 4 plates. Spread mayonnaise on each piece. Add arugula or greens to the bread, then add chicken and the asparagus salad. Sheryl Julian