Light Lemony Chicken Salad

Jul 27th

On my mini-getaway I asked my mom what I could make that would be the most helpful for her (and if I baked something then the two of us would be the only ones to eat it all.. bad idea). She is having some friends down for a few days and said I could make their Thursday lunch.

She said chicken salad would be “lovely”. Chicken salad it is! I am not a huge fan of chicken salad because I’ve trained my palate to not like mayo so much; I find most “salads” to be too mayo-ey and almost always stay away. There was no staying away from this one, though. I almost had to slap my own hand away so there would be enough for my mom and the ladies who lunch.

I subbed some nonfat Greek (plain) yogurt for half the mayo and olive oil made up most of the dressing. Definitely a lighter in calories version, but not lighter in taste! I’m glad this is going into the Internet world because it means I will never lose the recipe… this will now be my go-to chicken salad recipe.

Light Lemony Chicken Salad- Makes 4 generous servings

4 chicken breasts (4 c. shredded)

1  qt. (4 c. ) chicken broth

Zest from 1 lemon

Juice from 1 lemon

1/3 c. extra virgin olive oil

1 tbsp. red wine vinegar

1/4 c. Greek nonfat, plain yogurt

1/4 c. light mayo

1 c. finely diced celery

1/2 red onion, finely diced

2 tbsp. chopped parsley

2 tbsp. chopped basil

1/4 tsp. black pepper

1/2 tsp. salt (and more to taste)

1. Put chicken in large sauce pan and cover with chicken broth. If chicken is not covered completely by broth, add water until chicken is submerged.

I never get meat at the butcher’s (because I’m thrifty). This was a TREAT.. isn’t it beautiful? Is it weird that I got excited about this and took a picture?

A qt. (4 c. ) is almost always 1 container. This is TJ’s brand but it’s usually sold as a qt. whether it’s College Inn or Swanson’s.

2. Bring chicken to boil and reduce heat; poach chicken at a gentle boil, 10 minutes or until chicken is cut through and no pink remains.

3. Meanwhile, whisk zest, juice, olive oil and vinegar together until smooth. Add yogurt and mayo and whisk until smooth. Set aside.

Always roll your lemon hard against the counter. It will release more juice this way.

Remember – you don’t want the pith (white stuff). It’s bitter and will throw your flavor. Only color, zest lightly and turn lemon frequently.

4. Prepare veggies; set aside in serving or mixing bowl.

5. When chicken is cooled enough to handle, shred with two forks (hold chicken with one fork and turn the other fork over, pulling away at the chicken so it tears away in shreds).

6. Add chicken to veggies in bowl. Add dressing on top and mix.

7. Add herbs and salt and pepper. Taste. Add salt as needed.

8. Serve on a sandwich or a bed of greens. Add chopped almonds as garnish, if desired.

Light Lemony Chicken Salad- Makes 4 generous servings

4 chicken breasts (4 c. shredded)

1  qt. (4 c. ) chicken broth

Zest from 1 lemon

Juice from 1 lemon

1/3 c. extra virgin olive oil

1 tbsp. red wine vinegar

1/4 c. Greek nonfat, plain yogurt

1/4 c. light mayo

1 c. finely diced celery

1/2 red onion, finely diced

2 tbsp. chopped parsley

2 tbsp. chopped basil

1/4 tsp. black pepper

1/2 tsp. salt (and more to taste)

1. Put chicken in large sauce pan and cover with chicken broth. If chicken is not covered completely by broth, add water until chicken is submerged.

2. Bring chicken to boil and reduce heat; poach chicken at a gentle boil, 10 minutes or until chicken is cut through and no pink remains.

3. Meanwhile, whisk zest, juice, olive oil and vinegar together until smooth. Add yogurt and mayo and whisk until smooth. Set aside.

4. Prepare veggies; set aside in serving or mixing bowl.

5. When chicken is cooled enough to handle, shred with two forks (hold chicken with one fork and turn the other fork over, pulling away at the chicken so it tears away in shreds).

6. Add chicken to veggies in bowl. Add dressing on top and mix.

7. Add herbs and salt and pepper. Taste. Add salt as needed.

8. Serve on a sandwich or a bed of greens. Add chopped almonds as garnish, if desired.

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