Tepid Chicken Salad With Saffron
|Whole chicken breasts||3 , boned and split|
|Chicken stock||2 Cup (32 tbs)|
|Celery ribs||2 , julienned|
|Cucumber||1 Medium, peeled, seeded, and julienned|
|Finely chopped onion||1 Tablespoon (Very Finely Chopped)|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Chopped fresh thyme||1⁄2 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
|Saffron||1⁄2 Teaspoon, dissolved in a bit of chicken stock|
|Heavy cream||1⁄4 Cup (4 tbs)|
Poach chicken breasts in stock 10 minutes or until fork tender.
Cut chicken in julienne and place in a bowl with celery, cucumber, onion, lemon juice, thyme, parsley, and dissolved saffron.
Season, toss lightly, then add cream to just coat salad mixture.