Saffron Chicken Salad
Servings
4Serving size
1 1/2 cups saladThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 3 quart Water |
| 1/8 tsp. Saffron |
| 5 tsp.. White wine vinegar (divided) |
| 16 ounces Boneless, skinless chicken breast |
| 2 Tbsp. Nonfat Greek Yogurt |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/2 tsp. Salt |
| 1/2 tsp.. Maple syrup |
| 1 to taste Black pepper |
| 1/2 tsp. Paprika |
| 2 Large stalk Celery, raw (diced) |
| 1 small Red bell peppers (seeded and diced) |
| 2 cup Frozen peas |
| 2 large Green onions (thinly sliced crosswise) |
Instructions
When the water begins to boil, remove 1/4 cup and place it in a measuring cup with the saffron.
Add 1 tablespoon of the vinegar to the water in the skillet and then add the chicken breast.
Poach the chicken for about 20 to 25 minutes. Ideally, cook the chicken to an internal temperature of 155°F. Then remove the chicken to a cutting board to cool.
Place the saffron tea (in its measuring cup) and the poached chicken breast (on the cutting board or a plate) in the refrigerator and chill thoroughly.
When the saffron mixture is chilled, add the yogurt, mayonnaise, salt, maple syrup, and 2 teaspoons of white wine vinegar.
Stir well until smooth.
Cut the chicken breast into cubes and place in a large mixing bowl. Add the saffron dressing, pepper, paprika, celery, red pepper, peas, and green onions.
Fold together gently and serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a terrific chicken salad. The saffron brings a very subtle and exotic flavor. While some believe that being stingy with saffron is not good, I feel that if you use too much the taste of a dish ends up being cloying and has a soapy flavor.