Chicken salad is a great way to use leftover chicken or a great excuse to poach a chicken on its own (make sure you keep the liquid you poach in for soups!). We are using a combination of yoghurt and mayo for a bit of a lighter dressing, but try mixing this up so its exactly the way you like it!

INGREDIENTS

  • 1 poached chicken, 3 1/2 pounds
  • 1 cup finely chopped celery
  • ½ cup finely chopped onion
  • ½ cup drained capers
  • ½ cup yogurt
  • ¾ 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

PREPARATION

STEP 1
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.
STEP 2
Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
STEP 3
Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

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