| Chicken Salad with Mandarins |
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This recipe was born when I had chicken breast leftovers from
a roasted chicken.
They taste delicious cold, but if you try
to reheat them, the meat toughens up.
This is how I got an idea to make a chicken salad out of it. Sides: This dish is the best when served on top of a green salad, or on focaccia bread as a sandwich. Wine: Gewürztraminer (Gewürztraminer Spätlese Bechtheimer Stein produced by Machmer is just exquisite with this dish) Tips: If you don't feel like roasting a chicken, you can buy one in your local supermarket, or in Boston Market Rotisserie. |
| Serves 3-4 |
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| Ingredients | Directions |
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1 Lb of roasted chicken breasts (without the skin) that's approximately all the breast meat from a 4 Lb. chicken; 1/3 cup mayonnaise 2 tsp Dijon Mustard 2 Tbsp parsley finely chopped 1/8 tsp black pepper 2 Tbsp chopped pecans (optional) |
Chop the chicken breasts into cubes. Add mayonnaise, mustard, parsley, pepper, and pecans and mix well. |
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11 oz jar of mandarin orange segments (sold in jars in light syrup) |
Drain the mandarin segments. Add the mandarin segments to chicken and fold gently trying not to break them too much. Serve on top of green salad, or make sandwiches. |
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Yogurt Dressing -- A healthier alternative to mayo |
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1 large garlic clove mashed 1/4 tsp seasonal or plain salt 1/8 tsp black pepper 2 tsp olive oil 1/3 cup yogurt 1 Tbsp Dijon mustard |
Instead of using mayo and mustard, try this yogurt dressing. It's
lighter but very yummy :) In a small bowl, mash garlic, salt and pepper into a paste using a fork. Add the oil, yogurt, and mustard and mix well with a fork until smooth. |