This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere." -Laurie Colwin
This is a terrific chicken salad. The saffron brings a very subtle and exotic flavor. While some believe that being stingy with saffron is not good, I feel that if you use too much the taste of a dish ends up being cloying and has a soapy flavor.
When I made this salad for myself I added a LOT of the fresh ground black pepper: it really brings out the flavor of the saffron. Using something stronger, like red pepper flakes or cayenne, would be too much and overwhelm the delicate saffron.
Servings: 4 | Serving size: 1 1/2 cups salad
Cooking time: 45 minutes (does not include chilling time)
This recipe can easily be multiplied and makes good leftovers.
|5 tsp.||white wine vinegar (divided)|
|16 ounces||boneless, skinless chicken breast|
|2 Tbsp.||Greek yogurt|
|2 Tbsp.||reduced fat mayonnaise|
|1/2 tsp.||maple syrup|
|to taste||fresh ground black pepper|
|2 large||ribs celery (diced)|
|1 small||red bell pepper (seeded and diced)|
|2 cups||frozen peas|
|2 large||green onions (thinly sliced crosswise)|
Place the water in a large skillet over high heat.
When the water begins to boil, remove 1/4 cup and place it in a measuring cup with the saffron.
Add 1 tablespoon of the vinegar to the water in the skillet and then add the chicken breast.
Poach the chicken for about 20 to 25 minutes. Ideally, cook the chicken to an internal temperature of 155°F. Then remove the chicken to a cutting board to cool.
Place the saffron tea (in its measuring cup) and the poached chicken breast (on the cutting board or a plate) in the refrigerator and chill thoroughly.
When the saffron mixture is chilled, add the yogurt, mayonnaise, salt, maple syrup, and 2 teaspoons of white wine vinegar.
Stir well until smooth.
Cut the chicken breast into cubes and place in a large mixing bowl. Add the saffron dressing, pepper, paprika, celery, red pepper, peas, and green onions.
Fold together gently and serve.
Serving size: about 1 1/2 cups
|Calories 217||Calories from Fat 56|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 3g||12%|
|Vitamin A 20%||Vitamin C 45%|
|Calcium 4%||Iron 4%|
|Vitamin K 38mcg||Potassium 599mg|