Chicken Salad with Celery and Scallions

From the Ellen Jackson collection
Serves 2

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

  1. Whisk the mayonnaise with the yogurt, lemon juice and zest, chives, tarragon, salt, and ground pepper.
  2. Put the chicken, celery, and scallions in a bowl and toss together to combine.
  3. 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.
espresso chocolate chip cookies

This content is from the Ellen Jackson collection.

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