Salad

Chicken Salad Chef: Wyatt Brege Yield: 2-3 Quarts Ingredients 6 ea Chicken Breast (6 oz) 6 ea Celery Stalks, diced 4 oz Red Onion, diced ½ Tbsp Kosher Salt ½ Tbsp Black Pepper 1 Cup Pesto Aioli Directions Braise the chicken in chicken stock with a 6 quart stock pot until cooked to the proper temperature Poach the celery stalks in the final two minutes of braising the chicken Dice the chicken in ½" sized pieces and combine with the remaining ingredients in a large mixing bowl ...