Curried Chicken Waldorf Salad
juice and zest of half of a lemon
1 heaping T. mayonnaise
3 heaping T. plain non-fat Greek yogurt
1/2 t. curry
1/2 t. sea salt
black pepper to taste
1 – 1 1/2 C. shredded cooked chicken (in large pieces)
1 large apple, cubed
2 inner stalks of celery with leaves, chopped
1/2 C. golden raisins
1/4 C. chopped walnuts, toasted
In a small bowl, whisk together the lemon zest, lemon juice, mayonnaise, yogurt, curry, sea salt and pepper. Add the chicken, apple, celery, raisins and walnuts. Toss to coat all of the ingredients. Serve on a bed of mixed greens.
Serves about 6.
- In place of the golden raisins, you can use red seedless grapes.
- To toast the walnuts, place in a dry pan over medium heat. Keep a close eye on them and toss them frequently until you begin to smell their nuttiness.
Poached Chicken Breasts
2 boneless chicken breasts
1 piece of lemon peel
2 sprigs fresh parsley
1 sprig fresh thyme
salt and pepper to taste
chicken stock or water
Place the breasts and remaining ingredients in a pan. If using water, add about 1/2 teaspoon sea salt. If using the chicken stock, omit the salt. The chicken stock or water should just cover the breasts.
Bring the stock or water to a boil and immediately lower the heat to a very low simmer. If you boil the chicken, the meat tends to get rubbery (yuk!). Cover the pan, leaving the lid slightly ajar and simmer for 15 minutes. Remove from the heat, keeping covered and let them sit for another 10 minutes before removing from the pan.
Allow the breasts to cool before shredding for the salad.