About every other month we make chicken stock. Yes, the kind you boil water, add some veggies, a whole chicken, and some salt and pepper. It’s delicious, flavorful and I can never wait to add it to future soups.
We always use a whole chicken, and I feel like all the meat should be used. Since last week we also made bread, I thought a chicken salad would be perfect for lunch! I wish this past Sunday would have been nicer in DC (it was raining the whole day), otherwise we would have had a little picnic on the Mall for Earth Day.
I liked this chicken salad since it had some crunch in it, but rather than using celery, there were other veggies in this. I also liked it in a tortilla with some lettuce and hot sauce- perfect lunch wrap!
Triple Green Chicken Salad
Adapted from: Bon Appétit Magazine (April 2012)
1/2 cup plain Greek yogurt
3/4 cup mayonnaise
1/2 tbsp mustard
2 tbsp olive oil
juice of 1 lemon
1 tsp salt
1/2 tsp pepper
4 sprigs of tarragon, minced
4 shallots, minced
5 garlic cloves, minced
1 lb shredded chicken
1 cup sugar snap peas, thinly sliced
1/2 cup snow peas, thinly sliced
1 cup green peas (defrosted or fresh)
1/4 cup parsley, chopped
1/4 cup chives, chopped
1 tsp lemon zest
In a bowl combine the following ingredients for the dressing: yogurt, mayonnaise, mustard, olive oil, lemon juice, salt and pepper.
In a larger bowl combine the rest of the ingredients for the chicken salad: tarragon, shallots, garlic, chicken, sugar snap peas, snow peas, green peas, parsley, chives, and lemon zest. Mix all of the ingredients together, then add the dressing. Continue to stir until everything is well mixed.