Creamy Chicken Salad
This chicken salad becomes a complete meal when it is served with the Fresh Express® Poppyseed Chopped Kit® and tastes quite delicious topped with the dried cranberries and pumpkin seeds from the kit.
Ingredients
- 2 (11.7-ounce) packages Fresh Express® Poppyseed Chopped Kits®
- 2 pounds skinless, boneless chicken breasts
- 1 teaspoon salt, divided
- 1 teaspoon peppercorns
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon black pepper
- 3/4 cup chopped celery
- 1/3 cup chopped smoked almonds
Instructions
- Arrange the chicken in a single layer on the bottom of a large saucepan or skillet. Sprinkle with 1/2 teaspoon salt and peppercorns. Pour enough cool water to cover the chicken by an inch or so. Bring to a boil over medium-high heat; reduce heat to a simmer, cover, and cook for 10 to 14 minutes or until a thermometer inserted into the thickest part of the chicken reads 165° F. Remove the chicken and shred with two forks. Refrigerate for 30 minutes or until cool.
- Combine the mayonnaise, Greek yogurt, lemon zest, lemon juice, mustard, honey, remaining salt, and black pepper in a large bowl; mix well. Add the chicken, celery, and almonds; toss to coat. Cover and refrigerate for one hour.
- Place the greens from the Fresh Express® Poppyseed Chopped Kits® into a bowl; toss with the salad dressings. Sprinkle with one bag of the toppings; toss to combine. Arrange the poppyseed salad on a platter; top with the chicken salad. Sprinkle the other bag of toppings over the chicken salad.
Notes
Tip: Strain the peppercorns from the broth and use it to make soup.