Make it Naked


Mayo-less Chicken Salad

Someone please tell me how it’s mid-May? I was just in a sombrero eating guacamole. I guess the days go fast when you’re non-stop from sunrise to sunset. My new job is awesome, but it’s quite a drastic change. I set an alarm now. And not only do I set an alarm, I set it for 5am. FIVE AM. Just typing it makes me quiver. I know what you’re thinking. Is she serious right now? Stop whining. We all set alarms. Welcome to real life. I know, so I’ve accepted my new reality like the grown up I’m pretending to be. But here’s the thing. I am completely useless after 5pm. Maybe it’s because getting a workout in and sitting at a desk before sunrise is crazypants. Maybe it’s because my brain is overloaded with processing actual human conversation, not 140 character tweets. But this new job makes me sleepy. So now that I spend more time in my bed during the week than in my kitchen, I’ve started bulk cooking on the weekends. I’m all about some make-ahead meals. This chicken salad is one of my favorites. It’s simple, light and perfect

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to pack for lunch or have on hand for a quick dinner. The chicken is shredded and mixed with handfuls of fresh herbs and a light mixture of flavorful yogurt. Did you notice how I didn’t say mayo? That’s right. Healthy, mayonnasty-free, make-ahead chicken salad. Impressed? No? What if I told you I just typed this with my eyes closed? Good Night. Mayo-free Chicken Salad Ingredients: 2lbs boneless, skinless chicken breasts 1/4 onion 1 carrot 1 stalk celery 1 bay leaf 1/8-1/4 cup fresh tarragon, chopped 2 tablespoons

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fresh parsley, chopped 1 tablespoon fresh basil, chopped 1 tablespoon fresh cilantro, chopped 3 scallions, thinly sliced 1/2 cup greek yogurt (I used 0%) 1 tablespoon

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dijon mustard Juice of one lemon 1/2 teaspoon kosher salt freshly ground pepper to taste Directions:

  1. In a large pot, place the chicken, onion, carrot, celery and bay leaf. Cover with water. Bring to a boil. Cover and simmer for 20 minutes. Make sure chicken is cooked through.
  2. Remove chicken breasts from water and let cool/drain on a paper towel.
  3. On a cutting board, using two forks, pull the chicken apart. Shred all chicken into bite-sized pieces.
  4. In a bowl combine the shredded chicken, herbs and scallions.
  5. In a separate small bowl combine the yogurt, mustard, lemon juice, salt and pepper. Mix until combined.
  6. Pour the yogurt mixture over the shredded chicken and mix until the chicken is coated. Refrigerate and enjoy.

Notes:

  1. I like my chicken salad a bit on the dry side. Go ahead and add more yogurt if it’s too dry for your liking.
  2. Here are a few other great make-ahead salads (all gluten free; most vegan or easily made vegan): Carrot, Olive and Feta Salad Large Lima Beans in Tomato Sauce Italian Bean Salad Corn and Blueberry Salad Spicy Lentil Salad

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Posted on May 14, 2012


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