Chicken, Celery, And Radish Salad
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Plain Yogurt1 tbsp
Mayonnaise4 tbsps
Prepared Horseradish1 cup
Vermouth (dry)1 sprig
Rosemary (fresh)1
Bay Leaf1 tsp
Red Pepper Flake1 medium
Radishes (bunch, thinly sliced)1 tsp
Dijon Mustard3 tbsps
Extra-Virgin Olive OilDirections:
1
Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour
2
Discard the watery liquid
3
Whisk the horseradish and mayonnaise into the thickened yogurt
4
Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover
5
Bring just to a boil then reduce to a simmer
6
Cook covered, just until firm, about 10 minutes
7
Pull pan off of the heat, and allow the chicken to cool in the poaching liquid
8
When chicken is cool, shred into bite-size pieces
9
Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl
10
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing
11
Toss the chicken, celery, and radishes, in the dressing
12
Season with salt and pepper, to taste
13
Drizzle with some of the horseradish cream