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Chicken Salad with Celery and Scallions

From the Ellen Jackson collection

Serves

Introduction

Read more about cooking four meals from a single chicken in Ellen Jackson’s “One chicken, four meals.”

Ingredients

Dressing

	¼	cup mayonnaise
	2	Tbsp. plain yogurt
	1	tsp. fresh lemon juice
	½	tsp. lemon zest
	1	Tbsp. finely chopped fresh chives
	2	tsp. finely chopped fresh tarragon
	½	tsp. salt
	½	tsp. freshly ground black pepper

Salad

	1	cup shredded poached chicken
	¼	cup finely chopped celery
	3	Tbsp. thinly sliced scallions
	2	cups mixed salad greens, washed, dried, and cut or torn into 1-inch pieces

Steps

Whisk the mayonnaise with the yogurt, lemon juice and zest, chives, tarragon, salt, and ground pepper.
Put the chicken, celery, and scallions in a bowl and toss together to combine.
Add the dressing to the chicken and fold it in. Taste for seasoning and serve on a bed of salad greens or between 2 slices of bread.

This content is from the Ellen Jackson collection.

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