Dinner, Entrees

Chicken Salad

While most football fans yesterday were stuffing their faces with chicken wings, I was eating chicken salad. Why? Easy answer: I had some ingredients on hand that I thought might make a tasty salad – touchdown!The entire recipe was fairly simple to throw together. The hardest part for me was letting the finished product hang in the fridge long enough to let the flavors marry and be happy.
Chicken Poaching LiquidThe first task was poaching 2 boneless, skinless chicken breasts in this mixture above. There is some onion, a carrot, celery, a bay leaf, salt and pepper. I brought this to a boil then added in the chicken.

Meanwhile, I threw together the dressing: mayonnaise, plain greek yogurt, dijon, lemon juice, loads of fresh dill and the tiniest pinch of dark brown sugar.
Chicken Salad DressingThe chicken was poached and cooling. My dressing was ready to rumble. Now what about the mix-ins?
Walnuts, Grapes, CeleryQuartered grapes, chopped celery and toasted walnuts (toasted in the microwave…mind blown!). Mix it up, store it in the fridge and prepare to wait patiently for at least an hour, or more if you can stand it. This is the difficult part, see? But the wait is so very worth it! The dill shines brightly in this lightly dressed chicken salad. The toasty walnuts give it a great crunch and the grapes add a nice sweetness. Enjoy!
Chicken Salad

Chicken Salad

Ingredients

  • 2 boneless, skinless chicken breasts
  • Few slices of onion
  • 1 carrot, roughly chopped
  • 2 stalks of celery leaves
  • bay leaf
  • salt
  • pepper
  • Dressing:
  • 2 T. plain greek yogurt
  • 2 - 2 1/2 T. mayonnaise
  • 1 t. dijon mustard
  • 2-3 t. lemon juice
  • tiny sprinkle of brown sugar
  • Chopped fresh dill (around 1/4 cup or to your taste preference)
  • salt
  • pepper
  • 1/2 C. quartered red grapes
  • 2 stalks of celery, chopped
  • ~1/4 C. walnuts, toasted

Instructions

  1. Start by bringing about 2 - 3 cups of water to a boil along with the carrot, onion slices, bay leaf, celery and salt and pepper. Add the chicken breasts, reduce the heat to a simmer and poach this for 10 minutes. Remove chicken from the broth and set aside to cool.
  2. For the dressing:
  3. In a medium bowl, combine the mayonnaise, yogurt, dijon mustard, lemon juice, brown sugar, chopped dill, salt and pepper. I added the salt and pepper to taste. Use as much or as little as you wish.
  4. Chop up the cooled chicken into cubes and add it to the dressing mixture along with the quartered grapes, celery and toasted walnuts. Adjust the salt and pepper as needed.
  5. Cover the mixture and let rest in the refrigerator for at least an hour - although more time is better. Chicken salad will last about one day in the fridge before it starts getting a little watery.
http://www.notquitegourmet.com/2014/02/03/chicken-salad/

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