Does anyone have a recipe for a pecan dill chicken salad that uses a yogurt based dressing?!
Answers:
Try this one, you can up the dill to your taste!.
Pecan Dill Chicken Salad
Ingredients
Dressing
1/2 cups plain yogurt
1/2 cups sour cream
1 cups mayo
1/4 cups dill, fresh, chopped
Salt and Pepper to taste
About 2 lbs!. chicken, deboned, cooked, and chopped
1 cup grapes, red seedless, halves
1/4 cups pecans, pieces
1/2 cups celery, diced
Directions
Combine dressing ingredients in large bowl, add remaining ingredients and toss well!.
Enjoy!Www@FoodAQ@Com
Pecan Dill Chicken Salad
Ingredients
Dressing
1/2 cups plain yogurt
1/2 cups sour cream
1 cups mayo
1/4 cups dill, fresh, chopped
Salt and Pepper to taste
About 2 lbs!. chicken, deboned, cooked, and chopped
1 cup grapes, red seedless, halves
1/4 cups pecans, pieces
1/2 cups celery, diced
Directions
Combine dressing ingredients in large bowl, add remaining ingredients and toss well!.
Enjoy!Www@FoodAQ@Com
1/2 cup pecans
4 thin-sliced chicken cutlets, or 2 boneless skinless chicken breasts, halved lengthwise and pounded thin
1 teaspoon dried dill
2 medium or 3 small garlic cloves
1/2 cup plain lowfat yogurt
1/2 cup mayonnaise
3 tablespoons coarsely chopped fresh dill, divided
1 tablespoon chopped parsley
Salt and freshly ground pepper for seasoning
Preheat oven to 350o!. Toast pecans for 5-7 minutes, watching closely so they don’t burn!. Remove from oven, let cool, and chop into 1/4-inch pieces!.
Preheat grill pan or sauté pan over medium high heat!. While pan is heating, season both sides of chicken cutlets with dried dill, salt and pepper!. Cook chicken 3-4 minutes per side, or until cooked through!. Remove from heat and let cool to room temperature (can be made ahead and chilled, up to 1 day)!.
In a food processor, finely chop the garlic!. Add yogurt, mayonnaise, and 2 tablespoons of the fresh dill, and process until combined!. Season to taste with salt and pepper (can be made ahead and chilled, up to 3 days)!.
Cut chicken into 1/2-inch pieces!. Combine with dressing, chopped pecans, parsley, and remaining tablespoon of fresh dill and toss until combined!.Www@FoodAQ@Com
4 thin-sliced chicken cutlets, or 2 boneless skinless chicken breasts, halved lengthwise and pounded thin
1 teaspoon dried dill
2 medium or 3 small garlic cloves
1/2 cup plain lowfat yogurt
1/2 cup mayonnaise
3 tablespoons coarsely chopped fresh dill, divided
1 tablespoon chopped parsley
Salt and freshly ground pepper for seasoning
Preheat oven to 350o!. Toast pecans for 5-7 minutes, watching closely so they don’t burn!. Remove from oven, let cool, and chop into 1/4-inch pieces!.
Preheat grill pan or sauté pan over medium high heat!. While pan is heating, season both sides of chicken cutlets with dried dill, salt and pepper!. Cook chicken 3-4 minutes per side, or until cooked through!. Remove from heat and let cool to room temperature (can be made ahead and chilled, up to 1 day)!.
In a food processor, finely chop the garlic!. Add yogurt, mayonnaise, and 2 tablespoons of the fresh dill, and process until combined!. Season to taste with salt and pepper (can be made ahead and chilled, up to 3 days)!.
Cut chicken into 1/2-inch pieces!. Combine with dressing, chopped pecans, parsley, and remaining tablespoon of fresh dill and toss until combined!.Www@FoodAQ@Com
I'm sure you can use yogurt as a substitute to mayonnaise!.Www@FoodAQ@Com