A few weeks ago my friend and I went out for dinner and she proclaimed that she was on a chicken salad kick (she’s since moved on to French dips, oh well). I don’t order chicken salad very often because it’s usually just a little too goopey for my tastes, but then I ran across this recipe in Cooking Light and thought I’d give it a whirl. The poached cooking method for the chicken was perfect. Plus, with a few adaptations, it was a great way for me to use up some CSA goodies. I think now I’m on a chicken salad kick!
Chicken Salad (adapted from May 2011 Cooking Light)
2 pounds skinless, boneless chicken breast halves
1 c. chopped radish
1 c. chopped green onion
1/4 c. dried currants
1/3 c. coarsely chopped almonds
1/2 c. mayonnaise
1/2 c. plain yogurt
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1 tsp. honey
salt and pepper to taste
Step 1: Fill a stockpot two-thirds full of water; bring to a boil.
Step 2: Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
Step 3: Combine dressing ingredients in a large bowl, stirring with a whisk. Add chicken, radishes, onions, currants, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.