Piedmont Chicken Salad with Hazelnuts and Truffle Oil

Steps

1. 1

   Poach the chickenOven 165°F / 75°C

   • In a medium saucepan, combine chicken stock, white wine, bay leaves, thyme sprigs, and a pinch of salt.
   • Bring to a gentle simmer over medium-high heat.
   • Once simmering, add the chicken breasts, cover partially, and reduce heat to medium-low.
   • Poach for 12–15 minutes until the chicken reaches 165°F (74°C) internally at the thickest point.
   • The surface should barely bubble.
   • Remove from heat and let chicken rest in the broth for 5 minutes.

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   Ready when: Internal temperature reaches 165°F (74°C); meat is opaque and tender

   Tip: Do not let the broth boil vigorously or chicken will become dry and stringy. Gentle poaching preserves delicate texture.

2. 2

   Toast hazelnuts

   • While the chicken poaches, heat a dry 10-inch skillet over medium heat.
   • Add the halved hazelnuts and toast, stirring frequently, for 5–7 minutes until fragrant and golden.
   • They should smell deeply nutty and the skins should darken slightly.
   • Pour onto a plate to cool completely; they will continue to darken slightly as they cool.

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   Ready when: Hazelnuts are golden and emit a rich, toasted aroma

   Tip: Stay close to the stove—hazelnuts burn quickly. Cool them immediately on a plate to stop cooking and preserve their flavor.

3. 3

   Make shallot aioli

   • While chicken poaches, whisk together the minced shallot, egg yolk, Dijon mustard, and white wine vinegar in a small bowl.
   • Let sit for 1 minute to soften the shallot.
   • Whisk in 2 tablespoons (30 ml) of the olive oil very slowly at first, one drop at a time, whisking constantly until the mixture begins to emulsify and thicken.
   • Once it appears creamy (after about 4 tablespoons), add the remaining oil in a thin, steady stream while whisking continuously.
   • Season with a pinch of salt and pepper.
   • The aioli should be thick, glossy, and pale.
   • If it breaks (appears separated and oily), start with a fresh egg yolk in a clean bowl, slowly whisk in the broken aioli a few drops at a time until it re-emulsifies.

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   Ready when: Aioli is thick, creamy, and glossy; coats the whisk

   Tip: Temperature matters: both egg yolk and oil should be around 68–70°F (20–21°C). Cold ingredients cause the emulsion to break. If aioli breaks, it can be rescued by starting over with a fresh yolk.

4. 4

   Shred and cool chicken

   • Remove chicken from poaching broth (discard broth and aromatics) and place on a cutting board.
   • Let rest for 5 minutes until cool enough to handle.
   • Using two forks or your fingers, shred the chicken into bite-sized pieces (roughly 0.75 to 1 inch).
   • Spread on a clean plate and let cool to room temperature, about 5–10 minutes.

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   Ready when: Chicken is in tender shreds, no longer hot

   Tip: Shredding warm chicken is easier than cold; waiting just a few minutes strikes the right balance. Do not shred finely—chunky pieces have better texture in the salad.

5. 5

   Combine chicken and aioli

   • Transfer cooled shredded chicken to a large bowl.
   • Gently fold in the shallot aioli until the chicken is evenly coated but not mushy.
   • Taste and adjust seasoning with salt and pepper.
   • Fold in the cooled toasted hazelnuts and the chopped fresh parsley.
   • If using tarragon, fold it in now.
   • The salad can be made 2–3 hours ahead; cover and refrigerate.

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   Ready when: Chicken is evenly coated and hazelnuts are distributed throughout

   Tip: Fold gently to keep the chicken in tender chunks. Over-mixing will shred it further and make the salad pasty.

6. 6

   Prepare white wine vinaigrette

   • In a small bowl, whisk together 2 tablespoons (30 ml) white wine vinegar, 1 tablespoon (15 ml) of the remaining olive oil, a pinch of salt, and a few grinds of black pepper.
   • Taste and adjust the balance—the vinaigrette should be bright and slightly acidic.
   • Set aside until plating.

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   Ready when: Vinaigrette is smooth and well combined

   Tip: Do not over-emulsify or whisk too hard; this simple vinaigrette should remain light and loose, not creamy.

7. 7

   Dress and plate the salad

   • Divide the arugula among four salad plates or a platter.
   • Toss the arugula lightly with the white wine vinaigrette, using only enough to coat without making it soggy—about 2 tablespoons per 1 cup arugula.
   • Spoon the chicken salad mixture onto the center of each plate.
   • Top with shaved Parmigiano-Reggiano.
   • Drizzle the truffle oil around the plate or lightly over the chicken salad.
   • Serve immediately at room temperature or chilled, as preferred.

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   Ready when: Salad is plated and truffle oil is visible

   Tip: Dress the arugula just before serving to keep it crisp. Truffle oil is potent; a little goes a long way. Drizzle it sparingly around the plate for elegant presentation.

8. 8

   Serve

   • Present immediately.
   • The interplay of creamy chicken, toasted hazelnut crunch, peppery arugula, and earthy truffle oil should be enjoyed while the salad is at its best—the arugula crisp and the flavors bright.

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   Tip: If plating ahead, keep components separate and assemble just before serving.