Serves: 4 servings
Toast the pistachios in a dry pan or in a 350°F oven, taking them out when they’re fragrant and golden. Cool before chopping.
For the chicken:
- A few stems of fennel from the bulb you’ll use for the salad below
- 1 slice onion
- 1 small stalk celery
- 2 boneless skinless chicken thighs (about 10 ounces)
For the salad:
- 2 cloves garlic, grated on a Microplane or minced with salt
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 bulb fennel, core removed and very thinly sliced, preferably on a mandoline
- ½ pint cherry tomatoes
- A few handfuls of lettuce–green or red leaf, or romaine, chopped
- ⅓ cup toasted pistachios, coarsely chopped
Poach the chicken:
- In a small pot, bring a few inches of water to boil. Add 2 or 3 of the stems of the fennel, plus a slice of onion and a stalk of celery. Add the chicken and sprinkle with ¼ teaspoon of salt and freshly ground pepper. Return the pot to a low simmer, turn to low, cover, and cook for 25 minutes. When the chicken is done, cool until it’s easy to handle, then use two forks to shred it.
Make the salad:
- In a serving bowl, whisk together the garlic, vinegar, and mustard to combine. Slowly pour in the olive oil, whisking as you go, so the dressing thickens. Taste for salt (I use a piece of fennel), adding more as needed.
- Toss in the fennel, cherry tomatoes, lettuce, and shredded chicken. Set aside for at least 10 minutes, to let the veggies soften and the flavors meld. When you’re ready to eat, add half the pistachios. Arrange on a serving dish, topped with the remaining pistachios.