Chicken & Almond Salad (سالاد مرغ و بادام) — Creamy Persian hors d’oeuvre with lemon and toasted nuts

• 16 ozboneless skinless chicken breast (poached and cooled, then shredded or finely diced)
• 4¼ cupwater (for poaching)
• 6 gsalt (for poaching (about 1 tsp fine salt))
• 4.9 ozmayonnaise (full-fat for best texture)
• 2 tbspfresh lemon juice (about 2 tbsp, freshly squeezed)
• 1 tsplemon zest (from an unwaxed lemon)
• 2 gfine salt (about 1/3 tsp)
• ½ tspblack pepper (freshly ground)
• 4¼ ozcelery stalks (finely diced (about 2 medium stalks))
• 15 gflat-leaf parsley (finely chopped (about 1/2 bunch))
• 2½ ozraw almonds (toasted and roughly chopped)
• 6lemon slices (thin rounds or half-moons)

Instructions

1. 1

   Poach the chicken so it stays moist and mild. Add 1000 ml water and 6 g salt to a saucepan, bring to a gentle simmer, then add the chicken breast and keep the heat low so the water barely bubbles.

2. 2

   Cook the chicken until it reaches 74°C/165°F in the thickest part, about 12–15 minutes depending on thickness. Transfer it to a plate and cool for 10 minutes, then shred into fine strands or dice into 6–8 mm pieces for a more elegant salad texture.

3. 3

   Toast the almonds to deepen their flavor and keep them crisp in the creamy dressing. Heat a dry skillet over medium heat, add the almonds, and toast for 4–6 minutes, stirring often until lightly golden and fragrant.

4. 4

   Immediately move the toasted almonds to a cool plate so they stop cooking. Once fully cool, roughly chop them into bite-size pieces, keeping a few slightly larger bits for crunch.

5. 5

   Make the dressing in a mixing bowl by whisking together mayonnaise, lemon juice, lemon zest, 2 g fine salt, and black pepper. Whisk until glossy and uniform, then taste and confirm the lemon is bright but not sharp.

6. 6

   Add the cooled chicken, diced celery, and chopped parsley to the bowl. Fold gently with a spatula until every piece is evenly coated, taking care not to mash the chicken or bruise the herbs.

7. 7

   Fold in the chopped toasted almonds, reserving about 10 g for garnish. Mix just until combined so the almonds stay crunchy, then cover and chill for at least 30 minutes to let the flavors settle.

8. 8

   Serve the salad chilled as a refined hors d’oeuvre. Spoon into a shallow serving dish or small cups, sprinkle with the reserved almonds, and arrange lemon slices alongside for a fresh, classic Persian finish.