Meyer Lemon Rosemary Chicken Salad

Meyer Lemon Rosemary Chicken Salad
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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.
Meyer Lemon Rosemary Chicken Salad
Print Recipe
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:
Salad:
Servings:
Instructions
Chicken:
  1. Add the Meyer lemon zest & juice, thyme, and chicken breasts to a medium saucepan.
  2. Cover the chicken with broth.
  3. Cover the saucepan, and bring to boil over a medium setting. Reduce heat to lowest possible while maintaining a steady simmer.
  4. Poach the chicken for about 20 minutes, until the skin is firm.
  5. Remove the pan from the heat, and allow the chicken to cool, still in the broth, for about 30 minutes.
  6. Transfer the chicken to a cutting board. Discard skin and bones, and chop the meat into bite-size chunks.
Salad:
  1. Combine the yogurt, mayonnaise, and Dijon mustard in a medium bowl. Stir to combine thoroughly.
  2. Now add the remaining ingredients, and stir to coat and distribute evenly.
  3. Use right away and/or refrigerate for 2 to 3 days.
Recipe 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.

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