Chef Keith Snow from HarvestEating.com demonstrates how to make delicious little chicken salad tea sandwiches on whole wheat bread and also how to poach chicken.

Video Transcription

Hi! I am Chef Keith Snow, welcome to my kitchen. Today I am going to make a chicken salad finger sandwich that has tarragon and crème fresh in it. The first step that we need to do is to poach our chicken breast, so right here I have got some water and you can see that it is not at a very fast boil, you definitely know want us to be moving around, you want it to be a slow, little simmer when you are poaching chicken. And the other thing is, people think just because the chicken is in water or whatever liquid, you have that it cannot dry, it can get so dry that you can even eat it if you poach it too long. So what we are going to do is add lemon juice, some white wine, some pepper corns and some thyme and you pretty much have the ingredients for what they call a court bouillons and that is a flavorful poaching liquid. So we will take our raw chicken breasts and drop them in this water, and now we are going to put the cover on and let that poach, I will say maybe 10 to 15 minutes then we are going to cool it off, shred it and continue on with the rest of the dish. So we are going to take our chicken and get it into our work bowl here and you can actually smell the flavors that were in the pot, the herbs and the wine. The next ingredient is going to be our crème fresh and I like to use that because I do not like mayonnaise these days that have soy bean oil in it. So we are going to add our crème fresh, it also has plenty of calcium and protein which is a good thing. Then here we have some tarragon which is very classic with chicken salad, it has got an awesome aroma, and then here are our two aromatic vegetables, we have celery and shallots. And those are minced up pretty finely so we do not have huge bites to get in our mouth, then we are also going to add some kosher salt and then some black pepper. And I like to go pretty heavy with the black pepper on this dish, so now we mix and you can see I did not add all the crème fresh because, if there was too much then I am in trouble because you cannot take it out. Okay, so have that nice and mixed ups, so we will take our bread and we will get some on this on here. We are then going to slice it in half, this can be a little messy, so you got to be careful. That should be pretty good amount and I am actually going to re season it a little of our black pepper, we will put the lid on so to peak, press down and we are going to cut this one diagonally. Then make sure you use a nice sign motion to get through this without destroying your bread. And here is our little serving dish, we will take our little tea sandwiches, put them on the plate, just like that, and that is a delicious little chicken salad, give that one a try today. [Advertisement]