It's hot out there. I mean HOT. And we simply could not have another cold plate night of meats, cheeses, and olives. I decided to put together a rogue chicken Caesar salad, which made me immediately crave cold chicken salad sandwiches. However, although I love D's Chicken Salad, I searched out a recipe for something crisper and lighter for lunches on these hot days. I stumbled upon this recipe in a very old cookbook set that I bought when we first got married. Rather than cooking according to the original recipe instructions, however, I used chicken breasts that I marinated overnight in a lemon-garlic marinade. I grilled up a few pounds of chicken breasts so I could slice some up for the Caesar salad and use the rest for this recipe. Although I'm posting this before making it up for a sandwich, I did sample the finished product, and it is incredible. So light and delicious! I'm going to see if anyone is selling croissants tomorrow at the farmers' market - a perfect bread for this salad!!
You need:
3/4 lb. marinated, grilled chicken breasts, cubed small
1/3 c. plain, whole milk yogurt
1 tbsp. olive oil
1 tbsp. rice wine or white wine vinegar
1/2 tsp. salt
1 medium cucumber, peeled and cubed small
1 red pepper, cubed small
Combine all ingredients. For best taste, let the salad sit overnight before enjoying!
Adapted from Tuesday is Chicken
