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Categories:
chicken breast chives red onions garlic light mayonnaise yogurt mustard lemon turmeric paprika tarragon sriracha sauce almonds boil
Viewed: 4 - Published at: 9 years agoIngredients
- 1 1/2 pounds Skinless, boneless chicken breast, cooked* & chopped (about 6 cups)
- 1/3 cup Chopped chives (I like to cut them with scissors) or scallions if you prefer
- 1/3 cup Chopped red onions
- 1 Large garlic clove, crushed
- 1/2 cup Light mayonnaise ( I like the Hellman brand; says 1/2 the calories of regular mayo)
- 1/2 cup Fat free (preferably Greek) yogurt
- 2 teaspoons Dijon (or regular) mustard
- 1 tablespoon Juice of a lemon and zest of half of the lemon.
- 1/4 teaspoon Turmeric ( good for you and gives nice yellowish tint)
- 1/4 teaspoon Smoked sweet paprika
- 1 tablespoon Fresh chopped tarragon (or, if you prefer, you can use a different herb like 1-2 tsp chopped fresh rosemary)
- 1/4 teaspoon Sriracha sauce for a very mild hint of spiciness (at least to me) or more to taste
- 1/3 to 1/2 cups Chopped smoked almonds (I use Blue Diamond brand, almonds smokehouse)
- * I like to boil the chicken in plain water, cool, and then chop.
Method
- Combine all ingredients except the chicken, almonds, chives and tarragon. Taste and adjust seasoning to taste if necessary. Stir the chicken and almonds; then fold the chives and tarragon.
- Serve (about 1/3 cup each) the chicken salad on 8 toasted (or grilled) buttery hot dog rolls ( I use Pepperidge Farm Top Sliced Hot Dog Buns), or use 16 slices of good quality whole grain bread to make 8 sandwiches). Or do what you want with it. If desired, sprinkle additional chives or scallions.
