Tuesday, November 11, 2008

Easy Chicken Salad

I love cooking with rotisserie chickens because it takes a major step out of the process. I'm not a huge fan of getting all greasy picking chicken off the bone, but still, I prefer it to dealing with raw chicken. I suppose I just have a complex about handling something so capable of making me ill. I'm a salmonella wuss!

I wanted something super easy that I could enjoy for lunch a couple days this week, so chicken salad was a simple option. Off the top of my head at the store I figured grapes and celery were a good starting point, and then I searched for a recipe that used those ingredients.

Although I do use mayo in dishes like this, I really hate the stuff. There's just something so gross about the way it smells and tastes on its own. Of course then, I was thrilled to find a recipe that made use two ingredients I nearly always have around - goat's milk yogurt and dijon mustard, and I could dispense with the stinko-mayo for once.

I played fast and loose with the recipe I found on oprah.com because I didn't feel like measuring out the fruit and veggies for this. I love a lot of crunch and sweetness in my chicken salad, so I was pretty heavy handed with the celery and grapes. It turned out delicious, and I'll be grateful for it tomorrow when I inevitably have to work through lunch.

Chicken Salad Dijon with Grapes and Apple
Serves 4

  • 1 Rotisserie chicken, shredded into bite sized pieces
  • 2 tsp. extra-virgin olive oil
  • Salt , to taste
  • Ground black pepper , to taste
  • 3 Tbsp. plain yogurt(I used the very low sugar goat's milk kind)
  • 3 Tbsp. Dijon mustard
  • Large handful chopped celery
  • Large handful chopped seedless grapes
  • Handful chopped red apple

In a large mixing bowl, whisk together the 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes and apple. Gently toss well to combine. Season with salt and pepper and serve.

Tastes great on toast or over a bed of lettuce.



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