Creamy Chicken Salad
By Patsy R. Brumfield
The Southfacin’ Cook
Springtime means Chicken Salad time with thoughts of croissant sandwiches or topping crisp lettuce to enjoy outside on the back deck with a tall, cool glass of iced tea – lemon wedge, please. Some years ago, TV celebrity chef Ina Gartin brought me back to Chicken Salad, especially the part about making the sauce first, then adding the baked chicken still warm to absorb it. Gotta say, A-1, Ina.
So, here’s the way I do it, including a “secret” ingredient revealed by my longtime friend, journalist Leslie Criss of Tupelo. Thanks to both ladies for helping me bring it to you. Enjoy.
EQUIPMENT: Mixing bowls, smaller bowls for chopped ingredients, chef’s knife, measuring gear, chopping board, baking sheet, whisk, rubber spatula, parchment paper, paper towel
INGREDIENTS
2 large boneless, skinless chicken breasts
Olive oil
Kosher salt
Sauce:
½ cup Duke’s mayonnaise
½ cup whole-milk yogurt
1 Tablespoon yellow mustard
1 teaspoon mild curry powder
Zest of one lemon
Juice of ½ lemon
Handful of fresh dill, rough-chopped
4 celery stalks, small diced
4-6 green onions, sliced
24 red or green seedless grapes
Salt and pepper to taste
Let’s get started
Wash thoroughly celery, green onions and grapes. Rinse dill and shake dry. Rinse and dry lemon.
1. Heat oven to 375. Cover medium baking sheet with parchment paper. Rinse chicken breasts and place on baking sheet. Dry top with paper towel. Lightly sprinkle olive oil and Kosher salt. Bake 45 minutes until breasts reach 160 degrees. Remove from the oven and allow about 15 minutes to cool enough to handle.
2. While chicken bakes, prep and measure all other ingredients.
3. In a large mixing bowl, prepare the sauce: combine mayo, yogurt, mustard, curry powder, lemon zest, lemon juice, dill, pepper. Whisk well. When chicken has cooled enough to handle, dice or shred into small pieces (1/4-inch or so) and add chicken bits to sauce. Combine well.
4. Then add diced celery and green onion slices. Combine well and taste for salt and pepper. Add more, if necessary.
5. Quarter each grape long-wise and with the rubber spatula fold into the ready chicken mixture. Cover with plastic wrap and refrigerate at least an hour to allow ingredients to meld.
NOTE: I believe you can feed at least 4-6 people with this recipe. It works well when you need to double etc. for a crowd.
Photos: Patsy R. Brumfield
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