Alfredo Chicken Salad
Servings
2Serving size
about 1 1/2 cups (as an entree)This recipe can be multiplied, keeps well, and is better the second day after the garlic has had a chance to come to full flavor. This recipe also requires making Roasted Garlic.
Ingredients
| 4 cup Water |
| 8 ounces Boneless, skinless chicken breast |
| 1 Small Shallots, raw (peeled and sliced in half) |
| 6 clove Roasted Garlic |
| 1/2 ounces Reduced fat cream cheese |
| 1 to taste Black pepper |
| 2 Tbsp. Nonfat Greek Yogurt |
| 2 Medium stalk Celery, raw (diced) |
| 3/4 ounce Parmesan cheese (grated) |
Instructions
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness. It's best to use a instant thermometer and remove the breasts just as they reach 160°F.
Remove the chicken breasts and let them rest for about 3 - 5 minutes. When they are cool cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
Place the shallot in the hot water and blanch for 4 minutes.
Remove and let cool. Mince.
Place the garlic and shallots in a large bowl. Use a fork to mash the garlic and shallots until creamy.
Add the cream cheese and blend into the garlic-shallot mixture well.
Remove the chicken from the refrigerator and add to the bowl.
Add the diced celery, yogurt and pepper. Fold the salad together gently and chill for at least another 15 minutes before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love chicken salad and I love the flavors of Alfredo sauce. This is a great blend of the two with the roasted garlic and parmesan being the great umami tastes of classic Alfredo.
Blanching the shallots takes the slightly bitter bite out of them and they combine well in the sweet cream cheese and tangy yogurt to make a well balanced chicken salad.