Thursday, September 30, 2010

Chicken Salad

1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste

Preparation Instructions:
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.

Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.

Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!

When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)

Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.

I also have had it on crackers... That is really good! 

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