Chicken Salad With Mango And Pistachio |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a lovely main-dish salad for the spring and summer season Ingredients:
4 bone-in chicken breast halves, with skin |
1/2 cup homemade mayonnaise |
1/2 cup yogurt or sour cream |
2 tbsp lemon juice |
1 tsp dijon mustard |
1 t fresh tarragon |
1/2 tsp grated lemon zest |
2 celery stalks, chopped |
1/2 red bell pepper, seeded and chopped |
1 mango, peeled and cut into cubes |
1/2 cup shelled unsalted pistachios, coarsely chopped |
1/2 cup fresh parsley, chopped |
Directions:
1. Place chicken in foil-lined baking dish and place in a preheated 400 degree oven. (The foil is just for easy clean up) Season to taste with salt and freshly ground black pepper. Roast approximately 30 minutes or until cooked through. Set aside to cool.
2. In large bowl, combine mayonnaise, yogurt or sour cream, lemon juice, mustard, tarragon, and lemon zest.
3. Remove skin and bones from chicken. Shred chicken into bite-size pieces. Fold into dressing, along with celery, bell pepper, mango, pistachios, and parsley. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to serve.
4. Serve over fresh greens, or over a grain like rice or quinoa, or in a pita, or however your chicken-salad-serving-preferences run.
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