Prep 20 mins
Cook 10 mins
Originally from Chicago Tribune. Something different yet not bizarre.
- 2 lbs boneless skinless chicken breasts or 2 lbs chicken thighs
- 1⁄2 cup mayonnaise
- 1⁄2 cup nonfat yogurt
- 3 minced garlic cloves
- 3 red seeded minced serrano chilies
- 3 tablespoons toasted pine nuts
- 3 green onions, sliced thinly
- 1 chopped celery
- 1 coarsely grated carrot
- 1 teaspoon ground cumin
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup chopped fresh parsley
- 1 teaspoon salt
- fresh pepper
- Place chicken in sauce pan and cover with water. Bring to a boil then simmer 8 to 10 minutes till done. (You could toast and cool pine nuts at this time too.).
- While chicken is cooling, mix mayonnaise and yogurt in medium bowl.
- Add garlic, chilies, pint nuts, green onions, celery, carrots, cumin, cilantro and parsley. Toss and set aside.
- Coarsely chop cooled chicken and add to mix.
- Season with salt and pepper.
Made this last night from leftover roast chicken and it's purely delicious. I just made two servings as that was the amount of chicken I had. Had to sub in hot pepper flaked for the chili which I can't get here. The seasoning made this a grand switch off from the usual chicken salad. I want to try it with some added chicken broth for thinning to be served over rice or couscous.
This chicken salad is so good. The different ingredients like the serrano chilies, pine nuts, cumin, cilantro and fresh parsley sure do give this salad a punch. I though it might be a bit spicy with the three chilie, but they gave the salad the perfect kick. Thanks for sharing this recipe.