New This Month

Chicken and Spring-Vegetable Salad

Nonfat buttermilk and yogurt replace mayonnaise in this chicken salad, made with fresh peas and artichoke hearts.

  • Servings: 6

Source: Martha Stewart Living, June 1999

Ingredients

  • 5 1/4 cups Homemade Chicken Stock or 3 cans low-sodium chicken stock, skimmed of fat
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1/2 small onion
  • 2 whole skinless and boneless chicken breasts
  • 1/4 cup nonfat buttermilk
  • 3 tablespoons plain nonfat yogurt
  • Zest and juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound snow peas, strings removed, cut diagonally into 3/4-inch pieces
  • 1 pound fresh peas, shelled (1 cup)
  • 1 bunch asparagus (1 pound), ends trimmed, cut into 1-inch lengths
  • 1 can artichoke hearts, drained and quartered
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1 head, Boston lettuce

Directions

  1. Place stock, bay leaves, peppercorns, and onion in a large saucepan, and bring to a boil. Add chicken breasts, and simmer until cooked through, about 10 minutes. Transfer chicken and stock to a bowl to cool.

  2. Combine buttermilk, yogurt, lemon zest, lemon juice, and salt and pepper in a large bowl. Remove chicken from stock mixture, setting aside liquid for soup. Cut chicken into 3/4-inch chunks, and add to buttermilk mixture. Stir to combine.

  3. Fill a bowl with water and ice. Bring a large pot of water to a boil, and add snow peas. Cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath. Add fresh peas to boiling water, and cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath with snow peas. Add asparagus to boiling water, and cook until bright green and tender, 1 to 2 minutes. Remove with slotted spoon, and transfer to the ice bath. When all the vegetables are cool, drain, and transfer to paper towels to dry. Add to chicken mixture; toss to combine. Add artichoke hearts and mint. Divide lettuce leaves among six plates, and fill with chicken salad.

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