subject: Low Fat Chicken Salad Recip [print this page] Chicken Salad is {bursting | loaded} with flavours if made with the {ideal | right} recipe. You can {eat | have} chicken salad {alone | by itself} or you can pair it with sides likes lettuce, avocado; it {can also be used for | is ideal for} sandwiches. {Besides | Aside from | In addition to} chicken, chicken salad can {comprise of | be made with} {an assortment | a variety} of other ingredients {like | such as} bacon, sliced apples, {nuts | peanuts}, chopped peaches, seedless grapes, fruits, raisins, pineapples, hard {boiled | cooked} eggs, cucumber, peppers, English Peas, olives and a whole lot more. The flavours can also be {tweaked | adjusted} by using different spices like cumin and curry.
Ingredients
4 cups diced poached chicken
1 stalk celery, cut into inch dice
4 scallions, trimmed and thinly sliced or cup sweet onion cut into inch dice
1 teaspoons finely chopped parsley
1 cup prepared or homemade parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly ground black pepper
Directions
1.In a mixing bowl, {toss | turn | mix} together the chicken, celery, scallions and herbs. {Set | Place} aside.
2.In a small bowl, {whisk | mix} together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix {carefully | gently} until combined. {Chill | Place in the fridge | keep cool | Refrigerate} until {time | ready} to serve.
3.Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich {prepared | made} with artisanal bread, {crispy | crunchy} smoked bacon, vine-ripened tomatoes and lettuce.
Poached Chicken for Salad
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, {halved | cut into halves | cut into two halves}
1 small carrot, {halved | cut into halves | cut into two halves}
1 stalk celery, {halved | cut into halves | cut into two halves}
3 pounds chicken breasts halves, on the bone and {trimmed of fat | fat trimmed}
5 to 6 cups chicken broth, homemade or low sodium canned
Directions
1.{Put | Place} parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. {Lower | turn down} the heat to very low and cover. Poach the chicken for 20 minutes or until firm {to the touch | when touched} remove the pan from the heat, uncover, cool the chicken in the liquid for {30 minutes | half an hour}.
2.{Transfer | Move} the chicken to a {chopping | cutting} board and {keep back | reserve} the liquid. Bone and skin the chicken and {slice | cut} the meat into 1 inch cubes. {Discard | Throw away} the bones and skin.
3.{Strain | Pour off} the broth and store, covered, in the refrigerator for 3 days of freeze {for | until} later use. {Remove | Skim off} any fat from the surface of the broth before using.
This recipe {yields | makes} 4 cups {cubed | diced} chicken or 4 to 6 servings.
