Monday, March 8, 2010

Monday Munchies - Chicken Salad

Another great recipe... Chicken + grapes + celery = sweet and crunchy! YUM! One of the ladies at the shower couldn't get enough of this dish - I think she asked me for the recipe about 5 times - and here it is... (sorry it took so long!)

Chicken Salad
Source: The Pioneer Woman

Prep Time: 20 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 6

1 whole Cut Up Fryer Chicken (I just used split chicken breasts)
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
A Small Handful Of Fresh Dill, Minced
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
1 Tablespoon (to 2 Tablespoons) Brown Sugar
1 Tablespoon (to 2 Tablespoons) Lemon Juice
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste

Preparation Instructions

Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.

Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (dill, oregano, cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper!

When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you are feeling naughty add a sprinkling of bacon bits.

Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon.

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