Monday, August 4, 2008

Chicken Salad

I'm moving this week, so I don't have much access to kitchen or computer, so the leftovers are long ago consumed for each recipe this week, but hopefully still useful!

5 pounds of boneless, skinless chicken breast

1 1/2 cup Greek or whole milk yogurt (plain! no sugar!)

3-4 tablespoons lemon juice

2 tablespoons mustard


black pepper

celery salt (or chopped celery - I didn't have any on hand)

herbs (I used tarragon, thyme, rosemary and chives - perhaps a scant teaspoon of each?)

garlic powder

onion powder

1 C pecan pieces (or walnuts)

1 C dried cranberries (or raisins or grape halves)

Fill a large pot 1/2 way with water, and add a tablespoon or so of salt. Bring to a boil. Cut the chicken into bite size pieces, and poach until the chicken is cooked (just open a piece with a knife to check). Pour the water and chicken into a colander to drain. (or pull the pieces out one spoonful at a time if you have an hour to spare). Allow the chicken to cool for at least 30 minutes.

Meanwhile, mix the spices, herbs, lemon juice and yogurt together. (You can use mayo if you want, bu then you probably won't need any more salt)

Mix in the chicken, and then the pecans and cranberries (and celery, if you haven't run out like I did). In all honesty I never measure anything for this recipe - I just throw it together and then taste it and adjust as necessary).

You can serve on bread or a croissant, or on a salad, or just with a fork. Serve with crackers if you desire, or a fruit salad.

This will be lunch for a few days for each of us!

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