Ingredients
- 5 black peppercorns
- 4 chicken breasts
- 3 more
- 2 green onions
- 2 apples (red)
- 1 bay leaf
- 1 side close to core
- 1 celery stalk
- 1 garlic clove
- 1/4 pecans (toasted)
- 120 ml yogurt (plain)
- 80 ml mayonnaise (light)
- 10 ml lemon juice
- 10 ml dijon mustard
- 3 gr parsley (fresh)
- 1 gr pepper
- 1 slice wide
pecans. Add dressing and stir gently to coat well. Variations: New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tb chopped fresh basil; omit lemon juice. Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper, chopped, and quarter cup currants; sprinkle salad with quarter cup toasted sliced almonds. Dressing: Omit parsley and mustard. Add 3 tb chopped fresh coriander, 0.75 ts curry powder, quarter ts each ground cumin and ginger, and a pinch of salt.
