An Easy Easter Dish

4/22/2014

I have always loved a creamy chicken salad and the weather is finally warm enough to crave cooler additions to our menu. I found a recipe that used Greek yogurt in addition to low fat olive oil mayonnaise for the dressing, making me feel less guilty about the "creamy" part of this dish. Celery and Craisins are a standard chicken salad addition in our household. The new ingredient, smoked almonds, got my attention immediately and has earned a spot in future chicken salads. I made a batch of Alton Brown's Popovers and nestled the chicken salad inside these airy creations. A dinner dish worthy of Easter.

See the recipe below as written by Cooking Light Magazine:

Creamy Chicken Salad

Creamy Chicken Salad

Cooking Light MAY 2011

• Yield: 6 servings (serving size: about 1 cup chicken salad and 1 cup salad greens)
• Hands-on:24 Minutes
• Total:2 Hours, 19 Minutes

Ingredients

• 2 pounds skinless, boneless chicken breast halves
• 1/4 cup light olive oil mayonnaise
• 5.3 - 6.0 oz. carton of plain fat-free Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped celery
• 1/3 cup sweetened dried cranberries
• 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
• 6 cups mixed salad greens

Preparation

1. Fill a Dutch oven two-thirds full of water; bring to a boil.
2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.