Paul Sirisalee
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

In a large skillet, cover the chicken, lemon, halved celery, and ½ teaspoon pepper with salted water. Bring to a simmer and cook until the chicken is cooked through, 4 to 5 minutes.

Step 2

Remove the chicken and shred, using 2 forks. Discard the lemon and halved celery.

Step 3

Toss the chicken with the chopped celery, celery leaves, shallot, mayonnaise, almonds, raisins, and ¼ teaspoon pepper in a medium bowl. Serve over the lettuce with the baguette.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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