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.
Need another idea for how to use up leftover chicken? Try tabbouleh with shredded chicken (and you can make your own pitas too)!
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.
Pingback: The Food Matters Project #12: Mostly Whole Wheat Bread | Fifthfloorkitchen's Blog
Interesting title…I had to see what triple green meant. This looks like an interesting chicken salad.
A little different, but definitely delicious! Give it a try!