Greek Chicken Salad With Lemon Yogurt Sauce Recipe Alton Brown

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THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

  • Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
  • Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
  • Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
  • Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

GREEK YOGURT CHICKEN SALAD



Greek Yogurt Chicken Salad image

This chicken salad is missing one of the classic chicken salad ingredients, mayonnaise. Instead, it uses Greek yogurt that lends some added tang and boosts the healthiness of the salad.

Provided by My Hot Southern Mess

Categories     Salad

Time 1h10m

Yield 6

Number Of Ingredients 11

1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
2 cups cooked, shredded chicken
½ cup celery, diced

Steps:

  • Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
  • Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 4.6 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 309.3 mg, Sugar 3.6 g

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