Chicken Salad With Scallions And Yogurt Recipes

CHICKEN SALAD WITH SCALLIONS AND YOGURT

Steps:

• In a large bowl, stir together celery, scallions, yogurt, and basil. Season with salt and pepper. Fold in poached chicken. Season with salt, pepper, and lemon juice. Serve over greens or in a sandwich.

CHICKEN SALAD WITH SCALLIONS AND YOGHURT

Steps:

• In large bowl, stir together scelery and scallions, yoghurt and basil. Season with salt and pepper.
• Fold in chicken breast halves, cooled and shredded.
• Season with salt, pepper, and fresh lemon juice to taste.
• Serve over greens or in a sandwich or wrap.

GREEK YOGURT CHICKEN SALAD

Steps:

• Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
• Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

CHICKEN SALAD WITH LEMON-YOGURT DRESSING

Steps:

• Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
• In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
• Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
• In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.

CHICKEN YOGURT SALAD

Steps:

• Combine all ingredients.
• Keep chilled.

ROTISSERIE CHICKEN SALAD WITH CHARRED SCALLION DRESSING

Steps:

• Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8-12 minutes; let croutons cool.
• Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
• Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
• Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

PASTA SALAD WITH CURRY CHICKEN, FRUIT, AND YOGURT

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and place in a large bowl.
• While the pasta is cooking, heat oil in a skillet over medium heat. Add scallion greens and garlic; saute for 1 minutes. Add chicken, salt, and pepper; cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Add chicken to the bowl with the pasta. Mix in apple, grapes raisins, sweetened dried cranberries, and almonds.
• Combine yogurt and curry powder in a small bowl; pour over pasta mixture and toss to combine.

SESAME-SCALLION CHICKEN SALAD

Steps:

• Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
• Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
• Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
• Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
• Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
• Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.