Summer Goddess Chicken Salad

The tender poached chicken breast is a perfect contrast to the fresh crunch of blanched green beans and sweet corn.


8 oz. green beans, trimmed, halved crosswise
1 ear of corn, kernels removed (about 1 cup)
2 skin-on, bone-in chicken breasts (about 1½ lb.), split, or 2 skinless, boneless chicken breasts
1 oil-packed anchovy fillet
¼ avocado
¼ cup extra-virgin olive oil
2 Tbsp. sour cream
1 tsp. finely grated lemon zest
2 Tbsp. (or more) fresh lemon juice
1½ tsp. red wine vinegar
¾ cup finely chopped mixed tender herbs (such as basil, chives, parsley, mint, and/or chervil), divided, plus more for serving
Freshly ground black pepper
¾ cup store-bought fried shallots, divided
2 small heads of tender lettuce (such as Little Gem or Bibb), leaves separated, torn if large

Cook green beans in a large pot of boiling heavily salted water 30 seconds. Add corn and cook until beans are bright green and crisp-tender and corn is just barely tender, about 15 seconds. Using a spider or slotted spoon, transfer vegetables to a medium bowl of ice water; keep pot of water boiling. Let vegetables cool, then drain and transfer to a large bowl.

Add chicken to pot; return water to a gentle boil. Reduce heat and cook at a bare simmer until juices run clear when thickest part of chicken is pierced with the tip of a small knife (an instant-read thermometer inserted into thickest part of chicken should register 150°; internal temperature will climb to 160° as chicken rests), 20–25 minutes for skin-on, bone-in breasts; 10–15 minutes for skinless, boneless breasts. Transfer chicken to a plate; let cool slightly. Shred meat into big pieces; discard skin and bones if present. Add shredded meat to bowl with vegetables.

Purée anchovy, avocado, oil, sour cream, lemon zest, lemon juice, vinegar, ½ cup herbs, and ¼ cup water in a blender, adding more water to thin if needed, until smooth and thick (dressing should be the consistency of heavy cream); season with salt and pepper. Taste and add more lemon juice, salt, and/or pepper if needed (dressing should be bright and acidic).

Toss chicken and vegetables with half of dressing, half of fried shallots, and ¼ cup herbs. Arrange lettuce on a platter; mound chicken salad on top. Drizzle with more dressing. Top with more herbs and remaining fried shallots. Serve with remaining dressing alongside.


Recipe by bon appetit