This California chicken salad has tender chunks of chicken breast, crispy veggies, and chunks of avocado and mango. The sweet and savory yogurt dressing features aromatic spices and a dollop of honey. Serve as a traditional sandwich or make a wrap with flour tortillas, lavash or in a pita.
RecipeSavants.comThis California chicken salad has tender chunks of chicken breast, crispy veggies, and chunks of avocado and mango. The sweet and savory yogurt dressing features aromatic spices and a dollop of honey. Serve as a traditional sandwich or make a wrap with flour tortillas, lavash or in a pita.Smart Recipes, American Recipes, Chicken,Vegetables Recipes, RecipesChicken,VegetablesAmericanCalifornia Chicken SaladPT40MServes 4
Ingredients:
5 Cups Water0.25 Teaspoon Sea Salt1 Teaspoon Sea Salt1 Pound Boneless, Skinless Chicken Breasts1 Cup Jicama0.5 Cup Celery1 Small Red Onion1 Tablespoon Lemon Juice1 Large Avocado1 Large Mango6 Good Quality Buns2 Cups Leaf Lettuce0.25 Cup Vegetable Oil0.25 Cup Greek Yogurt2 Tablespoons Honey1 Tablespoon Poppy Seeds0.5 Small Red OnionIn a large saucepan over medium-high heat, add water, sea salt, and chicken. Cover and bring to a boil for 15 minutes. Remove saucepan from heat and allow chicken to sit for another 15 minutes.Meanwhile, in a large bowl, add jicama, celery and onion. Drizzle with lemon juice and toss well. Set aside.Transfer cooled chicken to a cutting board and cut into cubes. Add chicken to the vegetable mixture and toss.In a small bowl, combine all dressing ingredients and whisk until blended. Pour dressing over chicken mixture and toss. Add the avocado and mango and toss again.Stuff each sandwich with an equal amount of chicken salad and mixed greens. If desired, cut each sandwich in half.
The thought of making fresh pita bread might seem super daunting, but in reality it is quite simple. With this fool proof recipe, you can produce fluffy and tender pita bread that pairs excellently with either hummus or schwarma.
Plain Greek yogurt puts a zesty twist on this quick and easy chicken salad that you can serve freshly made or chilled. Prepare it ahead of time and use it in wraps, sandwiches, or on a lettuce salad.
Forget mayonnaise-loaded high-calorie coleslaw and try this healthier, brighter and still creamy crunchy and refreshing coleslaw. Mayonnaise and cream get a healthier replacement by non-fat plain Greek yogurt in this coleslaw and tossed with lemon juice, cider vinegar, honey and Dijon mustard. This coleslaw pairs excellently with BBQ and smoked meats.
Instead of buying frozen rolls for Easter dinner, why not make some from scratch? These light, buttery rolls are easy to make, and look beautiful in a serving basket. After you make the quick yeast dough and let it rise, roll individual triangles into crescent shapes. They puff up gorgeously in the oven, with a light brown crust. Serve these fluffy rolls with plenty of creamy butter.
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