Let’s continue the buttermilk party, shall we? Yesterday’s buttermilk custards came about because I had to purchase way more buttermilk than I needed to make Lighter Chicken Salad from the June 2008 issue of Everyday Food. There’s a “healthy” chain here in Dallas (Zoe’s Kitchen) that has pretty awesome chicken salad, so I thought I’d see if Everyday Food‘s lightened recipe came close.
First, I poached 1 1/2 pounds of chicken breast. In a large skillet with a tight-fitting lid, I brought 1 inch of salted water to a boil. I added the chicken, covered the skillet, and reduced the heat to medium-low. I simmered the chicken for 5 minutes, removed it from the heat, and let it steam (still covered) until it was cooked through (14 minutes). I removed it from the skillet, cooled it, and then used two forks to shred it.
In a medium bowl, I stirred together 1/4 cup of light mayonnaise, 1/4 cup of low-fat buttermilk, 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, and 1/2 teaspoon of hot sauce. I stirred in the shredded chicken, along with 2 celery stalks (finely chopped), 1/2 small red onion (finely chopped), and 1/4 cup fresh parsley (chopped). I seasoned with salt and pepper to finish.
It’s not Zoe’s, but it’s pretty good. Since it’s light, it’s not super creamy, but it has good flavor. I did have to season with salt 3 times to get the results I wanted, but it’s always better to go easy and add more salt later. (There are few things worse than too-salty food!)
The recipe makes 6 smallish servings and keeps in the refrigerator for 3 days, so it’s great to have around for lunches or dinners during the week.
Recipe link: Lighter Chicken Salad