Sunday, September 18, 2011

Here is the Chicken Salad I Made

You can do great things with roasted chickens and there is nothing better than using some of the chicken for salad to have for lunch.

You see the picture down below. This recipe came from Food and Wine Magazine and here is the recipe.
The flavor is very subtle. This recipe is very easy to cut in half. I personally can't eat 3 cups worth of chicken salad. I also think it would be great in a sandwich.

Chicken Salad with Cumin and Parsley

  • BASIC-EASY
  • FAST
  1. 1 1/2 tablespoons grated onion
  2. 1/2 cup mayonnaise
  3. 1/4 cup plain yogurt
  4. 1/2 teaspoon ground cumin
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon fresh-ground black pepper
  7. 3 cups diced cooked chicken
  8. 1/2 cup coarsely chopped fresh parsley
  9. 2 cups shredded lettuce, such as leaf lettuce or romaine
  1. In a large bowl, whisk together the onion, mayonnaise, yogurt, cumin, salt, and pepper. Stir in the chicken and parsley and toss to combine.
  2. Put the lettuce on plates. Top with the chicken salad.
NOTES
More Chicken Salads:
Yogurt Dill Chicken Salad In a large bowl, combine 3 cups diced cooked chicken with 1 small minced onion, 2/3 cup plain yogurt, 1 tablespoon mayonnaise, 3 tablespoons chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Lemony Fruit-and-Nut Chicken Salad In a large bowl, combine 3 cups diced cooked chicken with 1 peeled, cored, and diced apple. Add 2 tablespoons raisins, 1/3 cup chopped toasted walnuts, 1 cup halved red seedless grapes, 1/2 cup mayonnaise, 1/4 cup plain yogurt, 4 teaspoons lemon juice, and 1/8 teaspoon each salt and black pepper.
Really Terrific Good-Ol' American Chicken Salad In a large bowl, combine 3 cups diced cooked chicken with 1 small minced onion, 2 ribs chopped celery, 3/4 cup mayonnaise, and 1/4 teaspoon each salt and black pepper.