Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Yogurt-Lemon Chicken Salad

Jerry Stratton, October 15, 2005

This is a great version of chicken salad that uses yogurt instead of mayonnaise.

Servings: 6
Preparation Time: 15 minutes

Ingredients

  • 2 cups cooked, cold, shredded chicken
  • 1 cup sliced celery
  • 2 whole lemon's juice
  • 1 small onion, chopped
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 cup yogurt

Steps

  1. Mix all items together

This chicken salad is great for snacking with tortillas, and even better for sandwiches. You can even turn your chicken salad mix into a great salad by mixing with lettuce and either grapes, pineapple chunks, or some similar fruit.

You can play around with this recipe by adding finely-chopped parsley (perhaps a half cup), maybe a half-cup of finely-chopped bell pepper, or a cup of crumbled cremini mushrooms.

I usually make the chicken by putting a few pounds into a crockpot, covering it with water, and letting it sit on low for eight to ten hours. But any leftover chicken will do.

  1. <- Jerry’s Diner
  2. Artichoke Salad ->