Cannot get enough of chicken salad, here is another all time favorite of mine that I discovered from a local Miami restaurant, Perricone's after a few too many meals there. It is simple and can be done with any leftover chicken meat whether store brought or homemade.
Once you have it made, you can refrigerate it and serve is in many ways.
Yield: 2-3 servings
Total time: 10 minutes
Equipment: Mixing bowl
Ingredients:
- 1 pound of chicken (can be white, dark or a mix of both meats)
- 1/2 cup of plain Greek yogurt
- 1/4 cup of pine nuts (can substitute with chopped walnuts or almonds)
- 1/4 cup of golden raisins
- 3 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh basil
- Salt and pepper (add to taste)
Garnish:
- 2 basil leaves
Instructions:
- Shred the chicken with a fork into long stringy pieces
- Place all the ingredients into the mixing bowl. Mix them well into the Greek yogurt.
- Let the mixture refrigerate for about an hour for the optimal temperature (not required). For garnish sprinkle add the basil leaves when serving.
Can be served as a salad, wrap, or sandwich filling. In the meal below, was added to a bed of fresh spinach with sliced tomatoes, a soft boiled egg, and topped with extra virgin olive oil.
