Meyer Lemon Rosemary Chicken Salad
A great chicken salad is a versatile dish to have in your cooking arsenal. Our tasty version makes a wonderful gourmet sandwich for lunch. Add it to a buffet with some French bread rounds, and it becomes a popular appetizer or main course. Create a crunchy green salad, and add a dollop of our chicken salad in the middle.
Ingredients
Poached chicken:
- 1 Meyer lemon zest & juice
- 2 sprigs fresh thyme
- 3 pounds chicken breasts bone-in
- 6 cups chicken broth
Salad:
- 1/2 cup plain Greek fat-free yogurt
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 4 scallions trimmed & thinly sliced
- 1/2 cup walnuts chopped
- 1 small apple peeled, cored & chopped
- 1/4 teaspoon salt
- 1 Meyer lemon zest & juice
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon basil chopped
- Black pepper to taste
Instructions
Chicken:
- Add the Meyer lemon zest & juice, thyme, and chicken breasts to a medium saucepan.
- Cover the chicken with broth.
- Cover the saucepan, and bring to boil over a medium setting. Reduce heat to lowest possible while maintaining a steady simmer.
- Poach the chicken for about 20 minutes, until the skin is firm.
- Remove the pan from the heat, and allow the chicken to cool, still in the broth, for about 30 minutes.
- Transfer the chicken to a cutting board. Discard skin and bones, and chop the meat into bite-size chunks.
Salad:
- Combine the yogurt, mayonnaise, and Dijon mustard in a medium bowl. Stir to combine thoroughly.
- Now add the remaining ingredients, and stir to coat and distribute evenly.
- Use right away and/or refrigerate for 2 to 3 days.
Notes
Note: You can retain any leftover liquid from poaching the chicken and use it as broth within 3 days, or freeze to use later.
Tried this recipe?Let us know how it was!
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