TONY’S FAMOUS CHICKEN SALAD
Serves 4
Directions
- 1In a large bowl, combine the chicken, scallions, cranberries, almonds, pecans, and parsley.
- 2In a small bowl, add the lemon zest and black pepper.
- 3Massage for about 30 seconds with your hands to release the oils in the lemon zest.
- 4Mix in the yogurt, mayo, lemon juice, and salt.
- 5Pour the yogurt sauce over the chicken mix and toss until combined.
Ingredients
- 1.5 lbs shredded poached chicken
- 4 cups shredded rotisserie chicken
- 4 green onions, sliced
- 0.5 cup dried cranberries
- 0.5 cup toasted sliced almonds
- 0.33 cup chopped toasted pecans
- 2 tbsp chopped fresh parsley
- 1 zest of lemon
- 1 tsp freshly cracked black pepper
- 0.75 cup Greek yogurt
- 0.25 cup mayo
- 2 tbsp lemon juice
- 0.75 tsp fine sea salt
- 1 tsp Dash lemon pepper seasoning
Equipment
large bowlsmall bowl
Tips
- Massage lemon zest and black pepper with hands for about 30 seconds to release oils.
- Enjoy with crackers, on toast, or as a sandwich with crisp lettuce.
- Store leftover chicken salad in the fridge for up to 4 days.
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