Name: Chicken Salad with Pickled Fennel, Watercress, and Macadamia Nuts
Total time: 2 h
Ingredients: ¾ cup seasoned rice vinegar; ¼ cup water; 1 garlic clove , peeled and smashed; 1 (3-inch) strip orange zest; ¼ teaspoon fennel seeds; ⅛ teaspoon black peppercorns; ⅛ teaspoon mustard seeds; 1 fennel bulb , stalks discarded, 2 tablespoons fronds minced and bulb halved, cored, and sliced thin; Salt and pepper; 4 (6- to 8-ounce) boneless, skinless chicken breast , trimmed; 2 tablespoons extra-virgin olive oil; 10 ounces (10 cups) watercress , torn into bite-size pieces; ½ cup macadamia nuts or cashews, toasted and chopped

Why This Recipe Works

We loved the way a quick stint in a spiced, hot brine rounded out the fresh, vegetal flavor of fennel with the more floral notes of fennel seeds. The base of our quick pickle brine was sweet and mellow rice vinegar, which we balanced and punched up with mustard seed and black peppercorns, added savor and aroma with garlic, and highlighted the floral notes with complementary orange zest. Pickling doesn't have to take a long time; here 30 minutes is sufficient, and we prepared our light meal while the pickles were steeping. We gently poached some chicken breasts for a vibrant salad and then made further use of the flavorful pickling liquid by incorporating it into our vinaigrette. Then it was just a matter of tossing spicy watercress, macadamia nuts, and the pickled fennel with our perfectly cooked chicken. Not wanting to waste anything, we used some of the fennel fronds to add another fresh element.

Before You Begin

If your fennel comes without fronds, they can be omitted.

Instructions

Combine vinegar, water, garlic, orange zest, fennel seeds, peppercorns, and mustard seeds in 2-cup liquid measuring cup and microwave until boiling, about 5 minutes. Stir in sliced fennel bulb until completely submerged and let cool completely, about 30 minutes. (Pickled fennel can be refrigerated for up to 6 weeks.)

Meanwhile, dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Cover chicken with plastic wrap and pound to even 1-inch thickness. Submerge chicken in water and heat over medium heat until water registers 170 degrees. Turn off heat, cover, and let sit until chicken registers 160 degrees, 13 to 16 minutes.

Transfer chicken to paper towel–lined baking sheet and refrigerate until chicken is cool, about 30 minutes. Transfer chicken to cutting board and shred into bite-sized pieces using 2 forks.

Drain fennel, reserving ⅓ cup brine; discard solids. Whisk reserved brine, oil, and ¼ teaspoon salt in large bowl. Add chicken, pickled fennel, watercress, and fennel fronds and toss to combine. Season with salt and pepper to taste. Sprinkle with macadamia nuts and serve.