Cook the Book: Neo-Chicken Salad

Course Salads

Ingredients in this Recipe

1 garlic clove, grated on a rasp (or finely minced)
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/3 cup minced shallots
1/4 cup minced chives
12 to 14 ounces boneless, skinless chicken breasts (about 2 halves), trimmed of all fat and sinew
2 tablespoons drained nonpareil capers, chopped
2 tablespoons fresh lemon or lime juice
3 tablespoons extra virgin olive oil
4 boquerones anchovies, minced
5 drops Tabasco sauce, or to taste
5 tablespoons mayonnaise
Fine sea salt and freshly ground black pepper

See Full Recipe at Serious Eats