Minty Chicken Salad on Healthy Harvest Bread with Easy Potato Soup

The original recipe for the chicken salad and bread come from the "Beautiful Breads" cookbook by Margaux Sky. The salad called for apples, vanilla yogurt and other "sweet" ingredients. This didn't even sound good to me. This is my version, rather more savory.

The soup was simply a couple peeled potatoes simmered in chicken broth and ham base for about 10 minutes. Half and half was then added and the soup was simmered til the potatoes were tender, about 5 minutes more. Sharp cheddar was stirred into each serving.

1 cup plain yogurt
1 t dried mint, rubbed
1/2 lemon pepper
sea salt to taste
4 cups chicken breast, finely diced
1 cup chopped celery
1 cup candied walnuts (recipe follows)
sliced tomato

In a small bowl, mix yogurt, mint, lemon pepper and salt. Taste and adjust as desired. Stir in chicken and celery. Immediately before serving, stir in walnuts.

Candied Walnuts
1 T brown sugar
1 T honey
pinch sea salt
1 cup walnuts

In a small saucepan over medium heat, melt butter. Stir in sugar, honey and salt. Remove from heat and stir in walnuts. Pour out onto a plate, carefully spreading so mixture doesn't clump. Cool completely.http://media-files.gather.com/images/d922/d272/d745/d224/d96/f3/full.jpg

Serve a scoop of chicken salad with some sliced tomato atop toasted bread.http://media-files.gather.com/images/d921/d272/d745/d224/d96/f3/full.jpg

The recipe for the bread can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977492820&nav=MyGather

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