I like the versatility of chicken salad. You can keep it simple or add nuts, fruits, different spices to make it your own. On a visit to Penzey Spice with my mom I picked up some rosemary powder. I had never seen it before so I bought it eager to try it in something. This chicken salad was the perfect recipe to use it in. I also had the chance to use some fresh rosemary from my herb garden. If you don’t have rosemary powder just add extra fresh rosemary. You could use other nuts if you prefer, I think pecans or almonds would be delicious also.
Rosemary Chicken Salad
1 ½ pounds chicken breasts
½ cup walnut halves
½ cup mayonnaise
½ cup plain non-fat yogurt
½ teaspoon rosemary powder
¼ teaspoon ground white pepper
1 teaspoon fresh rosemary, chopped
Salt to taste (about 1/8 teaspoon)
1. Poach chicken breasts. To do this, place chicken breasts in a pot and cover with water. Cover pot and bring to a boil. Partially cover pot, reduce heat to low, and simmer for 10 minutes. Turn off heat and let chicken breast for 15-20 minutes.
2. Remove chicken, let cool, and cut into 1-inch cubes; set chicken aside.
3. Place walnuts in a skillet and cook over medium heat for about five minutes, stirring occasionally. Remove walnuts from heat and let cool.
4. In a bowl, mix yogurt, mayonnaise, rosemary powder, fresh rosemary, white pepper, and salt.
5. Add walnuts and chicken to yogurt mixture; toss to coat. Keep in the refrigerator until ready to serve.
Serve with crackers or bread.
Poached chicken from About.com
Rosemary Chicken salad: Lindsay Lou Original