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Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons plain yogurt
- Zest and juice from 2 lemons (separated)
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 1/2 teaspoon salt
- 1 teaspoon freshly ground green peppercorns
- 1 1/2 cups frozen artichoke quarters, thawed
- 3 tablespoons chopped green onions
- 1 roasted chicken (homemade or store-bought)
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Recipe Info
Category : salads-all-slaws
Rating : 0
Contributor : n/a
Print Recipe
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Directions
LEMON-ARTICHOKE ROAST-CHICKEN SALAD
(Houston Chronicle 7 21 08)
Chronicle-tested recipe
To make dressing, blend mayonnaise, yogurt, lemon juice, cheese, salt and pepper in a food processor. Add artichokes and pulse until roughly chopped. Add lemon zest and green onions and pulse 1 last time.
Remove breasts from bones, reserving wings and leg quarters to make soup or for another use. Remove skin and pull breasts into chunks, then cut into bite-size pieces. Transfer to a bowl and combine with dressing.
Makes 4 servings.
sub by: cherine
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