Tuesday, January 17, 2012

Recipe: Chicken Salad

I took a basic chicken salad recipe, and added a few extras to make it my own.  This is great as a sandwich on a gluten free bun, as a wrap in a gluten free tortilla, or on a bed of lettuce.  I made enough for dinner this week and for a leftover lunch.  

Ingredients (4 servings)
2 cups diced, cooked chicken breast (approximately 2-3 chicken breasts)
1 green apple, cored and thinly sliced
1/4-1/2 cup chopped walnuts
1 cup seedless green or red grapes, halved
1 stalk celery, thinly sliced
1 green onion, thinly sliced (reserve a sprinkle for garnish)
1/2 red bell pepper, finely diced
4 tbsp. plain Greek-style yogurt
2 tbsp. mayonnaise
1-2 tbsp. Dijon or Grainy mustard
1-2 tbsp. olive oil
salt and pepper to taste

1- Cook chicken breasts, if not using leftover chicken.  I bake mine in a 350F oven until cooked through.  When cool, dice or shred chicken.
2- Place prepared apple, walnuts, grapes, celery, green onion and bell pepper in a bowl with the chicken.
3- In a separate bowl, whisk together yogurt, mayonnaise, mustard, oil, salt and pepper until completely blended. 
4- Pour dressing over dry ingredients and stir to mix.  Use immediately or cover and chill. 

This salad has sweetness from the apple and grapes, a bit of bite from the mustard, and crunch from the walnuts, as well as some colour from the bell pepper.  It's great as a lunch, cold dinner, or even a snack served with some crackers. 

Chicken salad, in its most basic form.  Add a bun, tortilla or a bed of lettuce for a delicious meal!

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