This recipe is clearly not Indian.... clearly! But it is such a nice, healthy, summery chicken salad, for which I always end up doing so much research to combine recipes and test different herb combinations that finally I decided it was time to just write it down. For the most part though it is adapted from Ina Garten. Here's a link to her video: http://www.foodnetwork.com/videos/chicken-salad-veronique/82311.html
It's awesome on a hearty multigrain bread or just on a bed of your favorite lettuce. Personally, I think the sweetness of the grapes and the savory chicken and herb combination goes very well with the peppery flavor of arugula... YUMNESS!
For the chicken:
1lb boneless skinless chicken breasts (about 3)
1 tbsp chopped rosemary leaves
1tbsp E.V.O.O.
Salt and black pepper to taste
The rest of the salad:
1/2 cup thick greek yoghurt (you can use any brand you like; Fage, Chobani, Oikos, etc)
1 tbsp mayonnaise (the real stuff!!! it's only a teeny tiny bit, so stop worrying about those calories)
1/4 cup fresh chopped basil
1 tbsp fresh chopped tarragon leaves
2 tbsp fresh chopped parsley
1 cup green grapes, cut in half (feel free to use more or less according to your taste)
1/4 cup walnuts (optional)
2 tsp salt
1 tsp black pepper
Cook:
Preheat oven to 350F.
Place chicken breasts on a metal sheet and brush on some olive oil.
Sprinkle with rosemary, and salt and pepper to taste.
Roast in oven for 35-40 mins, until chicken is cooked through.
Set aside to cool.
Preparation:
Once the chicken is cool, dice it into small cubes and place in a bowl.
Add the yogurt, mayonnaise, herbs, grapes, walnuts, salt and pepper and toss well to coat the chicken.
Store in the refrigerator for 3-4 days.
It's awesome on a hearty multigrain bread or just on a bed of your favorite lettuce. Personally, I think the sweetness of the grapes and the savory chicken and herb combination goes very well with the peppery flavor of arugula... YUMNESS!
For the chicken:
1lb boneless skinless chicken breasts (about 3)
1 tbsp chopped rosemary leaves
1tbsp E.V.O.O.
Salt and black pepper to taste
The rest of the salad:
1/2 cup thick greek yoghurt (you can use any brand you like; Fage, Chobani, Oikos, etc)
1 tbsp mayonnaise (the real stuff!!! it's only a teeny tiny bit, so stop worrying about those calories)
1/4 cup fresh chopped basil
1 tbsp fresh chopped tarragon leaves
2 tbsp fresh chopped parsley
1 cup green grapes, cut in half (feel free to use more or less according to your taste)
1/4 cup walnuts (optional)
2 tsp salt
1 tsp black pepper
Cook:
Preheat oven to 350F.
Place chicken breasts on a metal sheet and brush on some olive oil.
Sprinkle with rosemary, and salt and pepper to taste.
Roast in oven for 35-40 mins, until chicken is cooked through.
Set aside to cool.
Preparation:
Once the chicken is cool, dice it into small cubes and place in a bowl.
Add the yogurt, mayonnaise, herbs, grapes, walnuts, salt and pepper and toss well to coat the chicken.
Store in the refrigerator for 3-4 days.
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