New Waldorf Chicken Salad

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• Categories
• Almonds
• Apples
• Chicken
• Curry
• Indian
• Meat: Poultry
• Pecan
• Salad

Ingredients

Directions

1. In large shallow saucepan, pour in water to depth of 2 inches; Heat over medium heat until simmering (small bubbles form but do not break surface of water).

2. Add chicken to pan in single layer, meaty side down; cook for 15-20 minutes or until no longer pink inside.

Using tongs, transfer chicken to plate; let cool in refrigerator for about 1 hour or until chilled.

[Chicken can be covered and stored for up to 4 hours.]

3. Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley, lemon juice, mustard and pepper.

(Dressing can be covered and refrigerated for up to 8 hours.]

4. Meanwhile, thinly slice onions and celery. Pull off skin from chicken.

Pressing small paring knife against bone, cut off each breast to remove in 1 piece.

Cut lengthwise into 1/2-inch wide strips; cut crosswise into 1/2-

inch cubes.

5. One apple at a time, slice off 1 side close to core; repeat 3 more times.

Layer each piece cut side down; cut in half horizontally.

Holding layers together, cut into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

6. In large bowl, combine chicken, green onions, celery, apples and pecans.

Add dressing and stir gently to coat well.

Variations: New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet red pepper, chopped; omit pecans.

Dressing: Replace parsley with 3 tb chopped fresh basil; omit lemon juice.

Curried Chicken Salad: Omit apples and pecans.

Add half a sweet red pepper, chopped, and 1/4 cup currants; sprinkle salad with 1/4 cup toasted sliced almonds.

Dressing: Omit parsley and mustard. Add 3 tb chopped fresh coriander, 3/4 ts curry powder, 1/4 ts each ground cumin and ginger, and a pinch of salt.