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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, January 11, 2015

Chicken Salad Wraps with Honey-Yogurt Sauce


Here’s one of the quickest, easiest casual dinners or lunches you can put together—fresh and flavorful too. The key is the sauce for the wraps: cool, creamy, tangy Greek-style yogurt, sweet clover honey, and just a touch of white balsamic to brighten it. A little salt and pepper and you’re done. Yes, you can purchase honey-flavored yogurt but making it fresh is too simple to opt for store-bought.

Lean chicken breast, vegetables, nuts, and fruit make the chicken salad not only tasty but light and nutritious too. Instead of buying cooked chicken, take just a little time to cook it yourself. Simply cut about three quarters of a pound of boneless, skinless breast into large chunks, simmer it in chicken broth for about 20 minutes, and transfer the pieces to a plate. When cool, shred the meat and you’re ready to make your salad.

For another chicken salad idea, see Roast Chicken Salad with Lemony Buttermilk Dressing.

Serves 4

Ingredients
  • 3/4 cup plain Greek yogurt
  • 2 tbsp honey
  • 1 tsp white balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • 3/4 lb cooked chicken breast, shredded
  • 2 scallions, chopped
  • 1/3 cup chopped celery
  • 1/3 cup raisins
  • 1/4 cup unsalted almonds, chopped
  • 1 tbsp chopped fresh basil
  • 4 9-inch sourdough or whole-wheat wraps
  • thin red bell pepper strips and cucumber slices, for serving
  • olive oil, for drizzling
Chicken Salad Ingredients
Toppings for the Wraps


Preparation
  1. Combine the yogurt, honey, and vinegar in a bowl and season with salt and pepper.
Honey-Yogurt Sauce
  1. Combine the shredded chicken and next 5 ingredients (through basil) in another bowl. Add the yogurt mixture and stir to combine. Cover and refrigerate 1 hour. (Check for seasoning before serving.)
  2. Lay the wraps on a work surface and divide the chicken salad in the middle of each, leaving about a 2-inch border at the bottom.
  3. Top with bell pepper strips and cucumber slices and drizzle with olive oil. Fold the bottom edges up and fold the sides over, overlapping tightly. Serve as is, or wrap the bottoms in foil.
Ready for Sauce 
Chicken Salad
Leave about a 2-Inch Border 
Toppings Added
Ready to serve.

Chicken Salad Wraps with Honey-Yogurt Sauce

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