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Chicken salad sampler: Plenty of options that let you skip cooking

Even if you're a vegetarian or perhaps off mayonnaise

The Columbian
Published: June 16, 2014, 5:00pm
5 Photos
Saffron Chicken, Lemon and Green Bean Salad.
Saffron Chicken, Lemon and Green Bean Salad. Photo Gallery

What color is your chicken salad? The option-happy dish enjoys year-round rotation but seems to come into its own in warm weather. With the right combination of ingredients, starting with a rotisserie bird, you can skip cooking altogether.

Avoiding mayonnaise these days? Greek yogurt or mashed avocado can stand in, or you can go the vinaigrette route.

Is crunch a must-have? Besides the stalwart celery, a world of nuts and radishes and greens is at your disposal. Natural sweetness can play off any tang or tartness once you include grapes, mango, dried fruit or a touch of honey.

Note to vegetarians: There’s something here for you, too.

Chicken Salad for the Ladies

5 or 6 servings (makes 7 cups)

As the recipe’s author explains, “the ladies” played tennis together and lunched on this at their end-of-season social. Major Grey’s chutney is widely available in several brands. Using a store-bought rotisserie bird keeps this dish easy, but if you’d rather cook the chicken yourself, trim 4 or 5 boneless, skinless chicken breast halves of visible fat. Season them generously with salt and pepper, and arrange them on a foil-lined rimmed baking sheet. Cover tightly with foil; bake in a 300-degree oven for 30 minutes. Cool before cutting. Adapted from “The Society of Memorial Sloan-Kettering Cancer Center/Park Avenue Potluck: Recipes From New York’s Savviest Hostesses” by Florence Fabricant (Rizzoli, 2007).

5 cups cooked chicken, preferably white meat, cut into bite-size pieces

3/4 cup chopped scallions

Flesh from 1 large mango, diced (1 cup)

1/3 cup Major Grey’s mango chutney

1/4 cup regular or low-fat mayonnaise (do not use nonfat)

Juice of 1 lemon

1 1/2 cups plain, whole-milk Greek-style yogurt

1 tablespoon low-sodium soy sauce

1/3 cup roasted, salted peanuts, lightly crushed, for garnish (optional)

1/3 cup chopped cilantro, for garnish (optional)

Combine the chicken, scallions, mango, chutney, mayonnaise, lemon juice, yogurt and soy sauce in a serving bowl; stir to blend well. Just before serving, garnish with the peanuts and cilantro, if desired.

Per serving (based on 6, using low-fat mayonnaise): 340 calories, 42 g protein, 23 g carbohydrates, 9 g fat, 3 g saturated fat, 105 mg cholesterol, 450 mg sodium, 0 g dietary fiber, 15 g sugar

Pecan Chicken Salad

12-14 servings; makes 13 to 14 cups

Spread the pecans on a rimmed baking sheet; toast at 325 degrees for 5 to 7 minutes, shaking the pan once or twice, until the nuts are fragrant and lightly browned. Cool completely before using. Adapted from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins (Workman, 1989).

3 pounds boneless, skinless chicken breast halves, patted dry

3 cups no-salt-added chicken broth, heated to almost boiling

1 pound seedless green grapes, some cut in half

1 1/2 cups pecan halves, toasted

1 cup diced celery

1 cup chopped fresh dill, plus a few sprigs for garnish

1 cup regular or low-fat sour cream (do not use nonfat)

1 1/4 cups regular or low-fat mayonnaise (do not use nonfat)

Kosher salt and freshly ground black pepper

2 bunches watercress (optional)

Preheat the oven to 350 degrees.

Arrange the chicken in a single layer in a shallow baking dish, then pour in the broth. Lay a sheet of aluminum foil over the baking dish; bake for 30 minutes or until the chicken is cooked through. Transfer the chicken to a plate to cool; discard the broth. Shred the chicken into bite-size pieces, placing them in a large mixing bowl as you work, and add the grapes, pecans, celery and chopped dill; toss.

Whisk together the sour cream and mayonnaise in a medium bowl, then scrape it into the bowl with the chicken. Toss to coat, then season well with salt and pepper. Cover and refrigerate for at least 2 hours.

Arrange beds of watercress on plates, if desired; top with chicken salad. Garnish with sprigs of dill. Serve right away.

Per serving, 390 calories, fat 20g, saturated fat 3g, cholesterol 85mg, sodium 450mg, total carbohydrates 19g, dietary fiber 2g, sugar 10g, protein 34g

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