Spring Chicken Salad

The Washington Post, April 14, 2004

• • Cuisine: American
• • Course: Main Course
• • Features: Fast

Summary:

Any creamy chicken salad -- no matter what the recipe -- can be vastly improved just by making a single substitution.

Instead of relying on mayonnaise alone, add a dollop of either sour cream or whole-milk plain yogurt. The creamy texture and tangy flavor round out the unctuousness of the mayonnaise.

4 servings

Ingredients:

• • 3 cups cooked chicken meat (white or dark meat), shredded or chopped
• • 2 cups diced mango
• • Finely chopped scallions (white and light green parts) or red onion
• • Finely chopped, seeded red chili pepper, to taste (optional)
• • 1/4 cup mayonnaise
• • 1/4 cup sour cream or whole-milk plain yogurt
• • 1/2 to 1 teaspoon grated lime zest
• • 2 to 3 tablespoons freshly squeezed lime juice
• • 1 clove garlic, finely chopped
• • 1/4 teaspoon salt
• • Several handfuls pea shoots, watercress sprigs or baby spinach leaves

Directions:

In a large bowl combine the chicken, mango, scallion or onion and, if desired, chili pepper. Set aside.

In a small bowl combine the mayonnaise, sour cream or yogurt, lime zest and juice, garlic and salt. Taste and adjust the amount of lime zest and juice as needed. Spoon about half of the dressing over the chicken mixture and toss gently to coat. If possible, set the salad mixture aside at room temperature for at least 10 minutes or cover and refrigerate for up to 2 hours to allow the flavors to develop.

Arrange some of the pea shoots, watercress or spinach on each plate. Divide the chicken salad among the plates and, if desired, drizzle with some of the remaining dressing.

Recipe Source:

Adapted from a recipe in the April issue of Better Homes & Gardens magazine.

360 calories, 19g fat, 4g saturated fat, 108mg cholesterol, 370mg sodium, 13g carbohydrates, 5g dietary fiber, n/a sugar, 35g protein.