Chicken Salad
Everyday Food editor Sandy Gluck shares her simple yet delicious recipe for chicken salad.
Chicken Salad with Lemon-Yogurt Dressing
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Chicken Salad
Everyday Food editor Sandy Gluck shares her simple yet delicious recipe for...
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Everyday Food, November 2004
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 2 1/2 teaspoons dried tarragon
- 2 teaspoons grated lemon zest
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 4 bone-in chicken breast halves
- 1/3 cup low-fat plain yogurt
- 2 teaspoons plus 1 tablespoon olive oil
- 3 teaspoons fresh lemon juice
- 3 plum tomatoes, coarsely chopped
- 4 scallions, thinly sliced
- 6 ounces mesclun (about 6 cups)
Directions
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Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
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In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
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Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
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In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.
mesclun is a type of salad greens, usually come in a package or container
What is mesclun?
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Is there any way I can incorporate this receipe to use as chicken salad sandwiches.
Just should read juice, sorry!
This salad is fantastic and garners lots of praise. I make it without chicken and us split sweet grape tomatoes. I find Earthbound (organic mixed baby greens) has the best combination of mild and tart flavors. Don't take shortcuts, use fresh lemon just and fresh zest. Don't overdo on the lemon just it loses its subtlety. Top with coarse pepper and coarse salt. This is a great companion for grilled meats and fish.