Serious Eats: Recipes

Cook the Book: Chicken in Basil Cream

To poach or to roast? That is the question when it comes to cooking chicken for chicken salad. Many would argue that roasting imparts a more concentrated flavor, but Anna Pump, author of this week's Cook the Book selection, Summer on a Plate, favors poaching. Not only is it simpler, it makes the meat moist and succulent.

Today's recipe is for a version of chicken salad made all the more vibrant and seasonal with the addition of fresh basil. Chopped celery and sliced grapes add sweetness and crunch, all while keeping the green theme.

A customer favorite at Loaves & Fishes, this recipe is easy to double for a crowd and would make a spectacular lunch paired with tomato-corn salad and bowls of chilled vichyssoise.

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