Originally posted in July 2011
Many of you have been asking for the chicken salad recipe from Rocco’s Dinner Party, so here it is. Enjoy
For the Chicken
2-4oz boneless, skinless chicken breasts
1 Liter low sodium chicken stock
1 bay leaf
5 sprigs thyme
1 sprig rosemary
place all items into a med sauce pot, make sure the chicken is covered with the stock.
bring to a boil, then reduce the heat to a light simmer, poach the chicken until it is just barely cooked through. Remove the pot from the heat and let let the chicken cool in the liquid (this will insure the chicken stays moist). When it is cool, remove it from the poaching liquid and cut it into a small dice. reserve some of the poaching liquid for later, or save and use it again.
For the Dressing
2 cups Greek yogurt
2 cups diced chicken
1.5 TBPS chopped thyme
2 TBSP minced shallots
1TBSP chopped chives
zest of 1 lemon
1 cup diced celery
fresh cracked pepper/kosher salt
2 TBSP Cooking liquid
minced green onion for garnish
i a large bowl mix the yogurt, thyme, shallots, chives, and lemon zest. Season with pepper and salt, to your liking. If you like more herbs add more, I like the taste of fresh cracked pepper in this recipe, it goes well with the chicken and lemon.
If the yogurt is too thick, you can add a little of the cooking liquid to thin out the dressing, but don’t make it watery.
Add the chicken, celery and mix together, taste again and re season if necessary.
let chill in the refrigerator for 2 hours, and serve with green onions over the top.