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 vinegar 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.
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
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Chicken Salad Ingredients |
|
Toppings for the Wraps |
Preparation
- Combine the yogurt, honey,
and vinegar in a bowl and season with salt and pepper.
- 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.)
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Honey-Yogurt Sauce |
|
Chicken Salad without Sauce |
|
Chicken Salad |
- 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.
- 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.
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Leave about a 2-inch border |
|
Chicken Salad with Toppings |
Serve as is, or wrap the
bottoms in foil.
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Chicken Salad Wraps with Honey-Yogurt Sauce |
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