Yo’ Chicken Salad

04Nov09

I love chicken salad. Seriously, I could eat it with a spoon straight from the bowl.  I played around with my original recipe, and came up with this version.  Oh my gosh, it was good.  By omitting mayo, and substituting with plain greek yogurt (I like Chobani), you sacrifice NO flavor or consistency, and it tastes just as good (if not better) than the original.

First, I boiled two breasts of chicken in some of chicken stock that I made* and froze** last time I roasted a chicken (to add flavor to the breasts). You could do that using low-sodium canned broth or just water.

Once cooked, I shredded it up into a bowl with two forks.  I found it easiest to shred the chicken going with the grain of the meat.

To that, I added a handful each of diced red pepper and red onion, and topped it with dill, chives, and green olives.

Now the amount of yogurt you use is dependent only upon your tastes.  If you like a chicken salad that’s more dry, add less, more moist, use more. I personally try to avoid starchy carbohydrates, but you could certainly put it on a peice of sprouted wheat bread with red leaf lettuce, and served with a side salad.

Mmmm.

*I made my chicken stock by boiling the carcass (bones and skin included) with onions, celery and carrots, till the broth is rich and flavorful, and yellow to light brown in color.  Once a bit cooled off, you can easily skim the excess oil from the top.

**Homemade chicken broth/stock freezes really well in zip-type freezer baggies.  You can portion it out by cups or gallons, and freeze them by squeezing as much air as possible out, then lying flat in your freezer.  Once frozen, you can conserve freezer space by standing them upright almost like they’re in a bookshelf.  You can use smaller portions (sandwich bag size) to boil or steam some flavor into your veggies, or use it as a base for making a quick, individual serving size of soup.  The gallon-sized bags of stock can be used to make a big batch of soup for the whole family to enjoy. 


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