Chicken Salad with Matsoni
Salads • Author's
Description
Recipes from a cookbook by Anna Smith, 'Eat Deliciously. Live Long. Be Happy!'. "I call this salad the 'Caesar Killer.' It’s light, juicy, fresh, and completely low-calorie, unlike its Italian counterpart. I found the prototype for this recipe at the first restaurant where I worked. It was a Georgian restaurant, and as we know, this Caucasian cuisine doesn't offer much variety when it comes to salads. So, I had to come up with my own, using a dressing based on the Georgian yogurt matsoni."
Ingredients
- Skin-On Chicken Breasts 20 oz
- Chinese green beans 8 pieces
- Cucumbers 5 oz
- Celery salt 2 stalks
- Dill 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Tarragon 0 oz
- Matsoni 5 fl oz
- Safflower Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the chicken breast, let it cool, and then shred it into small pieces using your hands.
Step 2
Finely shred the Chinese cabbage, slice the cucumbers, and cut the celery into thin slices. Chop the dill, parsley, cilantro, and a few sprigs of tarragon (just the leaves) finely.
Step 3
Combine the chopped vegetables and chicken in a deep salad bowl, season with salt and pepper, add the matsoni and oil, and mix everything again.
Step 4
You can garnish with tarragon leaves or any other herbs.
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