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). If you're concerned about salt intake, you may want to rinse the giardiniera briefly before continuing.
¼ cup mayonnaise
¼ c Greek yogurt (I used 0%fat, which worked fine)
1/4 cup (lightly packed) chopped fresh basil
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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