cateory: salads
Chicken Salad
Reviews: 198
Ingredients:
- 1 tablespoon olive oil
- 11 ⁄4 pounds boneless skinless chicken breasts
- 6 tablespoons mayonnaise, homemade (see page 121) or purchased (regular, low-fat, or fat-free)
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 teaspoons Worcestershire sauce
- 11⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 3 jarred whole roasted red peppers or pimientos, chopped (about 1⁄2 cup)
- 1 medium shallot, minced
- 1 celery rib, minced
- We’ve cut down the mayo in traditional chicken salad, but livened up the fl avors with tahini, Worcestershire sauce, and Dijon mustard. Makes 6 servings (can be doubled)
How to make
Chicken Salad
Chicken Salad
- Preheat the broiler and line the broiler rack with aluminum foil. Rub the oil into the chicken breasts, place them 4 to 6 inches under the heat source, and broil until lightly browned, until an instant-read meat thermometer inserted into the thickest part of the breast registers 160°F (our preference) or 170°F (the USDA recommendation), about 15 minutes, turning occasionally. Transfer to a cutting board and cool for 10 minutes.
- Whisk the mayonnaise, lemon juice, tahini, Worcestershire sauce, mustard, salt, and pepper in a small bowl; set aside.
- Slice the chicken into thin strips, then cut these into bite-sized pieces. Place them in a large bowl along with the roasted red peppers or pimientos, shallot, and celery.
- Pour the dressing over the chicken mixture, then toss gently to serve.
- To store: Cover and refrigerate for up to 2 days.
Comments for
Chicken Salad
Chicken Salad
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