![]() You’ll just want a nut, a fruit, a cheese, and a vinegar. But besides that, this salad can be totally mixed & matched. So for me, the staples are chicken breast & mixed greens. I guess this is less of a recipe and more of a guide. But there are SO many ways you can change it up based on seasonality, tastes, and what you’ve got in your fridge. I think it is the most perfectly balanced salad. Plus the greens for health and the sweet & vinegary balsamic dressing. ![]() Chicken breast gives you protein, grapes give you the sweet, and blue cheese & walnuts give you the salty. My personal “classic combo” is what I’m going to write the recipe for-chicken breast, halved grapes, crumbled blue cheese and walnuts over mixed greens with a simple balsamic/olive oil dressing. I love a salty-sweet combo and this salad hits the spot there. And one of the best things about it is that it is EXTREMELY modifiable. Before COVID & working from home started, this was a salad I often brought to work. The second time, I strained the yoghurt in cheesecloth in a sieve for a few hours to remove some of the moisture as the salad was a little on the runny side the first time through.Hi friends! Today I’m going to share with you my favorite salad ever. It wasn't terrible, but I don't think I would make this again. Good thing to make for a relatively healthy lunch during the work week. I used a rotisserie chicken and thick Greek style yogurt + added a little salt. ![]() I don't think I've seen a recipe attributed to Gourmet Magazine call for the use of chicken tenders before. I ditched the mustard and finely chopped some red onion and added it to my home-made mayonnaise to make it more healthy. Also, have baked a full chicken and used 'bits' rather then the tenders. I substitute out the plain yogurt and mayonnaise for an equal portion of greek yogurt, and add heaped cups of grapes and walnuts. Great recipe to make ahead for packed lunches. Maybe next time I will throw in a few olives as well. Good and quick! i had no more yogurt in the house so just used a little mayo and used leftover roasted chicken. My guests loved it!Įasy, quick, and tasty! My new go-to chicken salad recipe. Accompanied with white wine Italian Pinot Grigio. It was incredibly delicious and I enjoyed sandwiches for days.įor garnishing: Serve it on Belgian Endives. I also left out the capers, but added some chopped fresh tarragon. I used all low-fat mayo and about 1/3 of the dijon because a tablespoon sounded like a LOT. I used a rotisserie chicken for ease, dried cranberries instead of grapes, and I toasted the walnuts. Serve immediately or store in an airtight. ![]() Pour the dressing over the salad ingredients and toss to combine. In a small bowl, whisk together the mayonnaise, yogurt, lemon zest, lemon juice, salt, pepper, parsley and chives until smooth. Not sure if I should really review this recipe, since I just used it as a jumping off point for chicken salad. In a large bowl, toss together the chicken, grapes, apple, walnuts and celery. I do recommend poaching the chicken in advance, so that it will be chilled if serving the salad shortly after making it. I served the chicken salad, a green bean and potato salad and a compote of watermelon and assorted berries, with mini-croissants, and the meal was well-received. The capers are a nice touch and add a bit of acid to what could be an overly sweet salad. I used black grapes for some extra color. Made exactly according to the recipe, this salad was a hit with a group of friends. so I have to keep ingredients down and this was perfect Made this recipe exactly as it called for it except left out the yogurt. ![]()
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