Loaded Chicken Salad with Greek Yogurt Garlic Mayo
Category
Entrees - Maindishes
Sub
Category
None
Servings
Various
Preptime
35 min
Ingredients
2-3 cups shredded chicken or 4 cans white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 yellow bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded, steamed for 1-2 min
2 stalks celery, peeled, thick white end cut off split vertically three or four times, finely diced
1 small red onion or one quarter of a large red onion, diced
1-3 avocados, depending on how many sandwiches, each half slightly mashed
Salt and pepper
2/3 cup greek yogurt (sauce)
2-3 tablespoon mayo
1/4 cup chopped fresh parsley
2 tablespoon chopped chives
2 tablespoon chopped fresh dill
1 garlic clove, chopped and smashed into paste with a pinch of salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk
Instructions
Combine the first 7 ingredients in a large bowl. Mix in as much of
the Greek Yogurt ranch mayo as you desire.
The Secret - Cover the bowl with plastic wrap and refrigerate for at
least 2 hours (I refrigerate it overnight) before serving to allow the
flavors of the chicken salad and yogurt ranch to really blend or shall
I say 'sing'? Because it really does sing! You'd be amazed at the
difference it makes, not unlike beef stew eaten the day after it's
cooked. Season it with extra salt and pepper after letting it chill, if
need be.
Serve as sandwiches, slightly mashing an avocado on top or
spreading the avocado on one or both slices of bread (which I
should have done for photos - neater) then layering boston or
butter lettuce and tomato, if desired, or roll into whole wheat flour
tortilla wraps or flatbread. Keep it low-carb and gluten-free by
serving as is on a salad plate or spooned into a ripe avocado half.
Place Greek yogurt in a strainer lined with cheesecloth (or a paper
towel) over a bowl. Cover the strainer and allow excess liquid to
drain for about 1 to 2 hours. You'll be replacing the liquid with
buttermilk to make it 'ranch'. (While it's draining, start roasting the
peppers and prepping the rest of the vegetables for the salad).
If you're using all mayonnaise, obviously you can skip the above
step.
In a medium bowl, stir together strained Greek yogurt, mayonnaise,
parsley, chives, dill, garlic paste,, garlic powder, and onion powder.
Stir in buttermilk. Add more or less buttermilk for desired taste and
consistency. I like it thick, like, well..mayo. Season to taste with salt
and pepper. Wrap and refrigerate for several hours before adding it
to salad, if you have the time. Even more flavor!
Originally Submitted
2/24/2015
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