Lemony Rosemary Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor. Ingredients:
2 lbs chicken thighs |
4 cups water |
2 stalks celery, leaves on, sliced |
1/2 medium onion, diced |
2 sprigs fresh rosemary or 2 tablespoons dried rosemary |
1 grated lemon, zest of |
1 lemon, juice of |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 stalks celery, sliced |
3 slices red onions, chopped |
1 teaspoon dried tarragon |
3 tablespoons capers, drained |
3 tablespoons mayonnaise |
3 tablespoons sour cream |
1/2 cup slivered almonds |
1 (1 g) packet splenda sugar substitute |
1 lemon, juice of |
salt and pepper |
Directions:
1. Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
2. Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
3. Add the chicken to a large bowl and stir in the remaining ingredients.
4. Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.
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