This chicken salad is a distinctly modern Italian recipe, with a pleasant mix of yogurt and soy sauce, ingredients I would never have encountered in a salad when I moved to Italy in 1982. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- ** The Salad **
- 2/3 pound (300 g) boned skinned chicken breast
- A bay leaf
- A sprig of thyme
- 3 white pepper corns
- 3 sprigs of parsley
- 1/3 pound (150 g) radicchio rosso or red chicory
- A small head of curly lettuce
- 2 carrots
- 2 ribs from the heart of a head of celery
- Salt
- ** The Dressing **
- 6 ounces (150 g) plain lowfat yogurt
- An organically grown lemon
- A clove of garlic
- 1 tablespoon soy sauce
- A small bunch fresh mint, minced
- Freshly ground pepper to taste
Preparation:
Simmer the chicken breast for 20 minutes in lightly salted water with the bay leaf, thyme, parsley.
In the meantime, crush the garlic clove in a garlic crusher and combine it with the yogurt, soy sauce, minced mint, lemon juice, and some grated lemon zest. Season to taste with salt and pepper and keep cool.
Julienne the carrots and the celery. Tear the salad greens, and shred the chicken. Combine the greens and the chicken, stir a tablespoon of chicken broth into the dressing, and season the the salad with the dressing. Chill the salad for 10 minutes, and serve.
The wine? A light white, along the lines of a Soave.
Yield: 4 servings chicken salad with mint tzaziki.
In the meantime, crush the garlic clove in a garlic crusher and combine it with the yogurt, soy sauce, minced mint, lemon juice, and some grated lemon zest. Season to taste with salt and pepper and keep cool.
Julienne the carrots and the celery. Tear the salad greens, and shred the chicken. Combine the greens and the chicken, stir a tablespoon of chicken broth into the dressing, and season the the salad with the dressing. Chill the salad for 10 minutes, and serve.
The wine? A light white, along the lines of a Soave.
Yield: 4 servings chicken salad with mint tzaziki.
