Greek Yogurt Chicken Salad
 
Prep time
Cook time
Total time
 
Chicken poached with rosemary and garlic, tossed with crunchy veggies, dijon mustard and Greek yogurt.
Author:
Serves: 5-6
Ingredients
For the Chicken:
  • 8 bone-in chicken thighs
  • 4 sprigs rosemary
  • 4 cloves garlic, peeled
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
For the Chicken Salad:
  • 3 stalks celery, thinly sliced
  • 3 shallots, finely minced
  • 1 large bell pepper, finely diced
  • ¾ cup 0% Greek yogurt
  • 2 tablespoons dijon mustard
  • zest of 1 lemon
  • juice of ½ a lemon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
Instructions
  1. Place your chicken thighs in a large pot, cover with water and add in the rosemary, garlic, salt, pepper and pepper flakes. Bring the chicken to a boil, then reduce the heat to medium and cook for 25 minutes or so, until the chicken is cooked through. Remove the chicken thighs from the water and discard the solids. You can save the liquid to cook with later, if you like (I froze mine).
  2. Remove the meat from the chicken bones once the chicken has cooled. You can reserve the bones to make stock later (I froze mine) or discard them. Roughly chop the meat and place it in a large bowl. Add in the sliced celery, minced shallots and diced bell pepper.
  3. Toss to combine, then add in the Greek yogurt, mustard, lemon zest, lemon juice, salt, pepper and red pepper flakes. Toss to combine, taste, and adjust seasonings as needed, but remember that the flavors will develop as the chicken salad sits. Place in an airtight container and refrigerate. The chicken salad will keep well in the refrigerator for up to 4 days. Serve over leafy greens or as a sandwich.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/04/11/greek-yogurt-chicken-salad/