Vinaigrette Regrette Rien

Chilled Poached Chicken and Pasta Salad with Dijon Mustard Vinaigrette

40 minutes
Serves 4
DinnerFrench
Herb's take

Classic French technique meets picnic pasta salad in this dinner-worthy dish. You'll learn gentle chicken poaching, the secrets of a properly emulsified vinaigrette, and why pasta isn't just for tomato sauce.

Ingredients

Yield
4

Instructions

  1. 01
    Place the chicken breasts, chicken broth, bay leaf, and peppercorns in a medium saucepan. Bring just to a simmer over medium heat, then immediately reduce to low and poach gently for 12-15 minutes until the chicken is just cooked through.
  2. 02
    Transfer the chicken to a plate to cool, then shred or cube into bite-size pieces.
  3. 03
    While the chicken poaches, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions.
  4. 04
    Drain the pasta, rinse under cold water to stop cooking, and drain well.
  5. 05
    In a large mixing bowl, combine the diced red bell pepper, cucumber, celery, and minced shallot.
  6. 06
    Add the chopped parsley and chives to the bowl.
  7. 07
    In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, and a generous pinch of salt and pepper. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified.
  8. 08
    Add the cooled pasta and chicken pieces to the bowl with the vegetables and herbs.
  9. 09
    Pour the vinaigrette over the salad and toss well to coat everything evenly.
  10. 10
    Taste and adjust seasoning with additional salt and pepper if needed.
  11. 11
    Cover and refrigerate for at least 20 minutes before serving to let the flavors meld.
  12. 12
    Serve chilled, garnished with extra herbs if desired.

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