Recipe: New Waldorf Chicken Salad, Curried Chicken Salad, and New Classic Chicken Salad

NEW WALDORF CHICKEN SALAD

FOR THE CHICKEN:
5 black peppercorns
1 bay leaf
1 garlic clove, halved
4 chicken breasts

FOR THE DRESSING:
1/2 cup plain yogurt
1/3 cup light mayonnaise
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper

FOR THE SALAD:
2 green onions
1 celery stalk
2 red apples
1/4 cup toasted pecans, coarsely chopped

TO PREPARE THE CHICKEN:
In large shallow saucepan, pour in water to depth of 2-inches; add peppercorns, bay leaf and garlic. Heat over medium heat until simmering (small bubbles form but do not break surface of water).

Add chicken to pan in single layer, meaty side down; cook for 15-20 minutes or until no longer pink inside. Using tongs, transfer chicken to plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken can be covered and stored for up to 4 hours.

TO PREPARE THE DRESSING:
In small bowl, whisk together yogurt, mayonnaise, parsley, lemon juice, mustard and pepper. (Dressing can be covered and refrigerated for up to 8 hours.]

TO PREPARE THE SALAD:
Meanwhile, thinly slice onions and celery. Pull off skin from chicken. Pressing small paring knife against bone, cut off each breast to remove in 1 piece. Cut lengthwise into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

One apple at a time, slice off 1 side close to core; repeat 3 more times. Layer each piece cut side down; cut in half horizontally. Holding layers together, cut into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

In large bowl, combine chicken, green onions, celery, apples and pecans. Add dressing and stir gently to coat well.

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VARIATIONS:

NEW CLASSIC CHICKEN SALAD

Omit apples and pecans.
Add:
1 carrot
Half of a red bell pepper, chopped

FOR THE DRESSING:
Omit lemon juice and parsley.
Add:
3 tablespoons chopped fresh basil.

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CURRIED CHICKEN SALAD

FOR THE SALAD:
Omit apples and pecans.
Add:
Half of a red bell pepper, chopped
1/4 cup currants
Sprinkle salad with:
1/4 cup toasted sliced almonds

FOR THE DRESSING:
Omit parsley and mustard.
Add:
3 tablespoons chopped fresh coriander
3/4 tsp curry powder
1/4 tsp ground cumin
1/4 tsp ground ginger
A pinch of salt

Adapted from source: Canadian Living magazine, August 1995