Friday, July 27, 2012

Astoria Chicken Salad

Garden Chef Megan McCarthy mixed it up perfectly at Cocktails in the Garden with a light, summer Astoria Chicken Salad on butter lettuce.

Remember the “Chia Pet”? The very same seeds are high in omega-3s and fiber and they can be used whole in salads to add nutrients. Chef Megan uses them in her Astoria Chicken Salad. She also adds extra flavor with roasted walnut oil and toasted walnuts. Don’t forget the grapes; they add a nice unexpected touch of sweetness when you bite into them. Enjoy, we sure did!

Astoria Chicken Salad

½ cup low fat plain yogurt
2 T mayonnaise
2 T roasted walnut oil
½ lime, freshly squeezed
2 cups grilled or rotisserie chicken, diced
2 celery stalks, diced
1 Granny Smith apple, diced
1 cup red seedless grapes, halved
½ cup toasted chopped walnuts
2 T chia seeds
salt and pepper, to taste
fresh herbs, to taste

In small bowl, whisk together yogurt, mayonnaise, roasted walnut oil and lime juice.

In large bowl, combine diced chicken, celery, apples, grapes, and toasted walnuts. Add yogurt dressing and stir to combine. Add chia seeds and season with salt and pepper to taste. Serve on butter lettuce.

Recipe by Garden Chef Megan McCarthy

Discover more Garden Chef recipes here.

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