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Mediterranean Chicken Salad
Ingredients
- 1 cup Glenisk Natural yogurt
- 2 cups cubed poached chicken breast (see Note)
- 1 cup cubed, cooked, and peeled potatoes
- 1 red pepper, cored, seeded and finely diced
- 1 green bell, cored, seeded, and finely diced
- 1 yellow pepper, cored, seeded, and finely diced
- 1/4 cup finely chopped red onion
- Salt and freshly ground black pepper, to taste
- Basil sprigs, for garnish
Preparation
- Purée the mayonnaise and basil in a blender or food processor. Add the lemon juice. Scoop into a large bowl, stir in the yogurt, and mix well. Fold in the chicken, potatoes, peppers, olives, capers and onion.
- Cover and chill for at least 3 hours to allow the flavours to mellow. Garnish with basil sprigs just before serving.
- Note: You can use leftover roast chicken for this recipe, but poaching helps to retain the moisture in the meat. To poach chicken, simply place the breast in a pan with a mixture of half wine, half water - enough to cover. Put several sprigs of fresh parsley, 4 peppercorns, a bay leaf and a pinch of dried thyme in several layers of cheesecloth and tie the herbs up, making a little bouquet-garni in a bag. Add to the water-wine mixture and simmer the chicken for approximately 20 minutes on low to medium heat, until it is cooked thoroughly.
Serves:
4 to 6
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