This is alte but delicious for any event. My neighbor gave me this recipe and I made it for a friends shower last sunner. It was the hit of the party! Everyone wanted the recipe. A little different, but very good. I used boneless chx breast. Millionaire Chicken Makes 4 main-dish servings 1 whole 2-to-3 pound chicken (or bone-in chicken breasts) 1/2 head iceberg lettuce (or other crisp salad green) Sauce A: 1/4 cup soy sauce 2 tablespoons honey 1 clove garlic, minced Sauce B: 3 tablespoons peanut or corn oil 2 scallions (green onions), chopped 4 nickel-size slices fresh ginger root, peeled and minced 1/2 teaspoon whole Sichuan peppercorns, slightly crushed 1/4 teaspoon crushed red pepper Garnishes: About 1/2 carton cherry tomatoes, for garnish 1 small can whole water chestnuts, for garnish Poach chicken in simmering water until done. Cool, remove skin and bones, and cut meat into bite-size pieces. Arrange over shredded lettuce on a large platter. Combine ingredients for Sauce A in a small bowl; mix well and let stand for at least five minutes. Meanwhile, combine the ingredients for Sauce B in a small saucepan; heat over low flame for about three minutes. Remove from heat and pour Sauce B into bowl containing Sauce A, mixing well. Pour mixture over chicken and lettuce. Garnish rim of platter, alternating cherry tomatoes and water chestnuts

I keep coming back to this recipe ... sounds darn good ... going to have to try it.

So, the first experiment went well. I'd call it a success. Calls from Europe and people to be picked up nonwithstanding. So my time allowance got messed up, and at some point it turned into just lunch. :) I started making the dressing a couple of days ago, more or less as I said, but even the Vita-Mix couldn't emulsify it. It needed the egg yolk, but I hadn't pasteurized the eggs yet. I was thinking of starting over anyway. The flippin' cricket was yammering on about using the very floral Spanish EVOO which I like, but it was on a sealed new bottle, and the Italian EVOO was open and not rancid (I did taste as well as smell), so I thought not only should it be Italian for an Italian inspired dish, but it should also get used up before it does go off. Big mistake. I really do hate olives. Straight tasting from a spoon, a little sip didn't taste bad at all, but in the dressing, even though the reduced wine and lemon juice were present, it tasted obnoxiously like olives. Maybe from the aeration trying to get it to emulsify without egg yolk. Bleh. So I stuck it in the fridge. I poached the chicken (boneless breasts) in white wine last night. Today, out of time and having no plan B for lunch, I added a bit of the lemon/wine/oil dressing to some pretty good jarred mayonnaise. I was out of time for mincing and toasting the garlic, so I just added garlic pepper blend to the mayo. The lemon was very there but not forward, much like in a good piccata. The salad was just the chicken, capers and dressing. It could have used to sit and meld a while, but it was declared good. I offered the veggies, but no one wanted warm, so we ended up with just arugula, which went nicely. And buttered toast from the toaster since there was no garlic butter pan. So...not what I planned, but a good lunch and, I think, proof of concept. Notes: The quantity of the doctored mayonnaise was similar to the amount of vinaigrette I would have used. It wasn't a goop-fest. The chicken was diced fairly small, not minced. It didn't stick together like some chicken salad does. I wouldn't have liked it goopier, but that's a matter of taste. The toast would have fit better with garlic, but ordinary garlic toast would have been fine. I had purposefully underseasoned the lemon/wine/oil dressing so I could fix it up later, so the pepper and salt in the garlic pepper were needed. I think the toasted minced garlic might have been overwhelming to the doctored mayo, though it would have been just right with the original dressing. Anyway, it was good, and now that I have a pasteurized yolk saved from an eggwhile in the marzipan, I'll probably try again soon. Since there were no beautiful steamed vegetable chunks with the lovely portion of chicken salad on top (even as it was, it was served family style), I didn't take a picture, but if someone really wants it, I can take a picture of the leftover chicken salad. :)

Late to this. but I have a baked chicken breast recipe specifically for chicken salad that I use often - from a Martha Stewart cookbook. The meat comes out very moist and tender. I usually bake 2 skin-on, bone-in breasts in a pyrex casserole with a lid. I don't always make chicken salad with it tho, I more often use the meat in chef's salads or for sandwiches. Butter a baking dish and place the chicken in a single layer, then squeeze half a lemon or lime over both sides and salt and pepper generously. Sometimes I add some ground coriander, sometimes I use Old Bay seasoning instead of S&P. Season both sides of the meat, bake covered @ 350F oven for 35-40 minutes. Let cool in pan and use accordingly.