Chicken Salad with Lemon, Rosemary and Toasted Almonds

Directions

1. Combine the onion, garlic, celery, carrot and peppercorns in a Dutch oven or deep skillet (large enough to hold all of the chicken) and cover with water by about 3 inches. Bring the mixture to a boil over high heat, then generously salt the water and add the chicken breast halves. Reduce the heat and gently simmer the chicken for about 12 minutes. Turn off the heat, cover the pot and allow the chicken to cool in the broth for at least 30 minutes, or up to 4 hours.

2. Meanwhile, place the almonds in a small, dry skillet and toast over medium heat, until golden. Transfer to a bowl to cool and set aside.

3. When you’re ready to prepare the salad, use tongs to remove the chicken from the broth and transfer to a plate. (Strain the broth, season to taste and save for another use.) When the chicken pieces are cool enough to handle, remove the skin from a half breast, place it on a cutting board and use a fork to gently shred the meat into long pieces, place the meat in a mixing bowl. Remove any other pieces of meat that would be delicious to eat, then repeat with the remaining breasts (discard skin and bones).

4. Add the mayo, Dijon, chopped celery, scallions, The Usual seasoning, rosemary, lemon zest and juice to the bowl with the chicken, and use a rubber spatula to gently combine. Add more mayo as desired for consistency. Taste the salad and all more mustard, The Usual, or lemon juice as desired. Fold in half of the toasted almonds. Serve immediately, garnished with the remaining almonds, with crackers and crudites–or refrigerate for up to 4 days.