Chicken Salad

Hi there, how was your week? Mine was chaotic with several things happening at the same time but at the end all worked out very well.

I feel that summer arrived in Hong Kong and we are having a mix of rainy and beautiful sunny days and if I could I would spend my days by the beach, doing nothing and enjoying my family and friends company. We have less than a month left before our move back to Brazil and the days are starting to go faster than they should.

For today’s post I have the easiest recipe that goes so well with hot days: a quick chicken salad. This salad can be a meal on its own or can be used for a nice sandwich filling. You choose.

Chicken Salad

1 cup of cooked chicken breast chopped

½ cup of green apples, peeled and chopped

½ cup of chopped celery

½ cup of green onions chopped

lettuce

½ cup of natural yogurt

1 teaspoon of Dijon mustard

2 tablespoons of lemon juice

Salt and black pepper

1 - Start cooking the chicken breast. You can either poach it in water or vegetable stock or grill it. I like a mix of both so I get tender pieces of chicken mixed with crunchier grilled ones. If you are poaching the chicken in water I suggest that you add some seasoning to the water. Once cooked let it cool down;

2 - Peel the apples, remove the cores and chop them. Place the apples in a bowl filled with water and one tea spoon of salt so they don’t go brown;

3 - Wash one celery stick very well and chop it finely. Do the same with the green onions;

4 - In a medium bowl prepare the salad sauce mixing the yogurt, mustard, lemon juice, salt and pepper. Reserve.

5 - In another bowl mix the chicken, apples, celery and green onions. Add the sauce and mix well until all pieces are coated. Serve with lettuce.