What an interesting spin on chicken salad! I've had many variations--typically with grapes and pecans or celery and mayo...always mayo. This recipe has been saved in my google reader for a long time, and since I was on the hunt for easy meals last week (hence all the sandwich posts), I finally picked up the ingredients to make this.
Julia, Ryan, and I all loved this, and enjoyed eating the leftovers the next few days too. This was so simple to prepare; I made and shredded the chicken one day, then mixed together the dressing and chopped everything else the following day. After an hour of chilling in the fridge, this was ready for eating! It could probably be eaten immediately too, I just wanted to give the flavors some time to meld.
The peppers and celery add a nice crunch, and I loved that the base of this was Greek yogurt instead of mayo. The asian dressing was light and flavorful, perfect if you hate those soggy chicken salad sandwiches! I'm enjoying the transition from heavier meals and warm soups to more summer and springtime dishes...this will definitely be a repeat!
as seen on Apple a Day, originally from Barefoot Contessa: Back to Basics
Ingredients:
-2 boneless, skinless chicken breasts (original called for 4)
-3 stalks celery, cut into 1/2 in. thick pieces
-1 yellow bell pepper, cut into short strips (original called for red)
-3 scallions (white and green parts), sliced diagonally
For the dressing:
-1/2 cup non-fat Greek yogurt
-1/4 cup apple cider vinegar
-3 tbsp light soy sauce
-1 1/2 tbsp dark sesame oil
-1/2 tbsp honey
-1 clove garlic, minced
-1 tsp peeled, grated fresh ginger
-1 tbsp sesame seeds, toasted
-1/4 cup smooth peanut butter
-1 tsp salt
-1 tsp black pepper
Directions:
1. Shred cooked chicken breasts (I cooked by baking frozen at 375F for 50 minutes)
2. Whisk dressing ingredients together in a large bowl.
3. Add chicken, celery, pepper, and scallions to dressing. Stir to combine. Serve in wraps or on sandwiches at room temperature or cold.
