CHICKEN SALAD WITH YOGURT SAUCE
If you have leftover roast chicken, save it and make a chicken salad with a yogurt and mustard sauce, a healthy dish perfect for an express dinner.
Guess what… It allows for endless combinations, it can be a leftover recipe and it takes very little time to have it ready, what is it? Salad!
Indeed, salad is a very versatile dish that can be made with a thousand things and that you should always keep in mind.
Yesterday I had leftover roast chicken in the fridge and a bag of assorted tender sprouts. I also remembered the walnuts that were left over a few days ago and the shelled sunflower seeds that I love.
This chicken salad is a leftover dish, I made it with leftover chicken roast.
I immediately remembered a chicken salad I used to order sometimes when I was in my twenties and went out to dinner. That salad was loaded with pink sauce and also had apple. Since I was making it at night, I decided to skip the fruit and improvise a healthier sauce.
So, I shredded the chicken, leaving me with a thigh and a drumstick. In a bowl, I added the mixed lettuce leaves, the chicken, walnuts, sunflower seeds, crumbled Roquefort cheese, and diced cherry tomatoes.
To dress it, I made a quick sauce with natural yogurt, a tablespoon of mustard, a splash of lemon juice, salt, and white pepper. Mixing everything together, I added it to the salad and it was incredible.
As I have told you many times, I am one to improvise and that is why I am used to using leftovers and giving them a little twist to prepare a recipe different from the original.
Making a salad is always an easy resource, in the end it is about mixing different ingredients to create a new whole, sometimes the base is lettuce leaves, but it can be all kinds of vegetables.
When you prepare a salad, don’t try to put everything in the fridge, make a simple combination and you’re sure to get it right.
Remember what I always tell you, adding more things won’t make it better, it will probably be the opposite, add the ingredients that you think combine in flavor and texture, and you’re sure to get it right.
It often happens to me that I remember dishes I’ve eaten in restaurants, things I liked, others that I didn’t, and since memory is selective, we tend to remember things halfway and there are always biases depending on our culture, customs, habits, attitudes, etc.
Why do I say this? Because many times what we remember is not exactly reality, but for this it matters, take advantage of those memories and create your dishes at home, if you liked something, add it, if not, avoid it, sometimes we remember a dish halfway, in that case, complete it in your own way.
Why I like salads so much:
- Because it is a vegetable-based dish
- I like the play of textures, the smoothness of the sauce and the crunchiness of the nuts.
- It is easy to prepare.
- You can vary the ingredients, depending on what you have in the fridge.
- It supports many different dressings, you can dress it with oil or vinaigrette.
- It is full of color and is very pretty, it seems silly, but it is not, food enters through the eyes.
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ENSALADA DE POLLO CON SALSA DE YOGUR
Ingredients
- 125 g brotes tiernos variados
- 50 g tomtes cherry partidos en cuartos
- 100 g pollo asado desmigado
- 50 g queso roquefort
- 30 g nueces
- 15 g pipas de girasol
- 125 g yogur natural
- 1 cda mostaza
- 1 cucharadita jugo de limón
- 1 pizca sal marina
- 1 pizca pimienta blanca (opcional)
Instructions
- Prepara la salsa con el yogur, la mostaza, el jugo de limón, la sal y la pimienta.
- Mezcla todo en un bol y aliña con la salsa.