Uniquely different, this fresh crisp chicken salad can be served as a healthy lunch or a cold supper. Crunchy veggies and earthy walnuts bound together by a creamy buttermilk dressing.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|4 tbsp||(60 mL) Mayonnaise|
|4 tbsp||(60 mL) Buttermilk|
|1 tsp||(5 mL) Dry mustard|
|2 tbsp||(30 mL) Lemon juice|
|1/2 tsp||(2 mL) Hot sauce, (optional)|
|2||Celery stalks, diced|
|1||Small English cucumber, finely chopped|
|4||Green onions, chopped|
|1/2 cup||(125 mL) Walnut halves, coarsely chopped|
|1||Small bunch parsley, stems removed and coarsely chopped|
|Salt and pepper to taste|
FILL a large skillet with 1 ½ inches (4 cm) of salted water and bring to a boil. Add chicken, cover, reduce heat and gently simmer for 8 to 10 minutes. Remove from heat, do not remove cover and let chicken steam about 12 minutes. Internal temperature of chicken should read a minimum of 170˚F (77˚C).
REMOVE chicken from skillet and let cool enough to handle. Shred chicken using two forks and set aside.
COMBINE mayonnaise, buttermilk, dry mustard, lemon juice and hot sauce in a large bowl. Stir in chicken, celery, cucumber, green onions, walnuts and parsley. Season with salt and pepper.
DIVIDE between bowls and serve.
Add a diced apple for a crunch & sweet addition.
Refrigerate any leftovers and use in Dempster’s Pitas or Tortillas for a quick lunchbox fix the next day.
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