Sunday, December 20, 2015
Green chicken salad
A deliciously simple chicken salad served on a bed of greens.
0.5 cup spinach leaves
0.25 cup basil leaves
0.25 cup parsley leaves
1 clove garlic
2 tbsp mayo
3 tbsp yogurt
1-2 tbsp lemon juice
zest of half a lemon
meat from two rotisserie chicken breasts and legs
6 oz mixed greens
Add the spinach, basil, parsley, garlic, mayo, yogurt, lemon juice and lemon zest to the blender. Blend until smooth and green.
Adjust taste with salt, more lemon juice, black pepper and more basil.
Remove the chicken from the bones. Cut into bite-size pieces. Add to a bowl. Pour on dressing and stir well.
Lay the salad greens onto two plates. Chop slightly with kitchen scissors.
Distribute the chicken salad on top. Serve.