Monday, September 17, 2012

Best. Chicken. Salad. Ever.

This is my new favorite chicken salad recipe. The vinegary pickled vegetables provide a counterpoint to the typical mayo-heavy chicken salad. 


Best Chicken Salad Ever
(adapted from a recipe by Mary Klonowski for Bon Appetit)

2 1/2 cups diced cooked chicken (approximately 2-3 breasts) (See Perfect Poached Chicken Every Time)
1 cup drained giardiniera (I used this recipe, but a jarred version works fine if you want chicken salad in less than two days!) chopped fine (about 1/4" dice)
¼ cup mayonnaise
¼ c Greek yogurt (I used 0%fat, which worked fine)
1/4 cup (lightly packed) chopped fresh basil
1 tablespoon giardiniera juices

Mix all ingredients together well.  You'll notice this recipe doesn't call for any salt -- giardiniera is salty, so definitely taste before adding additional seasoning. 
   



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