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Categories:
chicken celery onion capers yogurt mayonnaise red wine vinegar salt freshly ground black pepper parsley scallions rye bread pickle strips
Viewed: 64 - Published at: a year agoIngredients
- 1 poached chicken, 3 1/2 pounds
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup drained capers
- 1/2 cup yogurt
- 3/4 cup mayonnaise, preferably homemade
- 1 tablespoon red wine vinegar, or to taste
- salt to taste, if desired
- freshly ground black pepper, to taste
- 1 tablespoon finely chopped parsley
- 2 tablespoons finely chopped scallions
- 8 to 12 slices rye bread, either freshly toasted or left untoasted
- Pickle strips, radishes or cherry tomatoes, for garnish
Method
- Strip the cooked chicken meat from the bones and cut it into bitesize pieces.
- There should be about 3 1/2 cups.
- Put the meat into a mixing bowl.
- Add the celery, onion and capers.
- Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture.
- Add salt, pepper, parsley and scallions and toss to blend.
- Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.
