Six months since starting this food blog, writing about food has become an unexpected newfound passion. The topics in my mind about food are as diverse as the spices on earth. Let’s talk from morning to night about ingredients, the environment, health, food, nutrition and recipes… on another day. This week there is little time for an all day conversation about these ravenous topics. As this post is being written, a silent prayer is being chanted: “Please, God, let this food post about the Chicken Dill Salad be short and savory. Taxes need to be filed, a design proposal, dinner for tonight that I have no idea…”
Viola, prayer granted! As this is a quickly written post, so is the recipe.
Dill Chicken Salad
1 whole store-brought rotisserie chicken
1/4 to 1/2 cup fresh dill, finely chopped
1/4 cup Italian parsley, roughly chopped
2 to 3 celery stalks, finely diced
1 to 2 shallots, finely diced
3 tbsp. balsamic vinegar†
1/8 to 1/4 cup olive oil†
1/4 to 1/2 cup of Greek Yogurt†
2 to 3 tbsp. of mayonnaise†
salt and pepper, to taste
4 to 5 peppadews, diced
celery salt, to taste
The juice and the zest of one lemon
1. Remove the rotisserie’s meat from the bones. Discard the skin and bones.* Roughly chop into medium, thick chucks.** Add to a large bowl.
2. Mix in the rest of the ingredients.
3. Serve as a salad on top of lettuce or in a sandwich using whole wheat bread.
*If using own baked chicken, freeze carcass to make chicken stock in the future.
**Size depends on preference of texture. My sister uses a food processor for a creamier texture. I prefer large chucks of meat and vegetables.
† The ratio of these ingredients depends on a preference for a more or less creamy texture. Also, omit or include all ingredients according to personal taste.
Mustard Vinaigrette Green Beans
1/2 to 1 lb. of green beans, ends trimmed, either leave whole or cut into 1 inch pieces
1 shallot, finely diced
1 tbsp. whole grain mustard
1/4 cup olive oil
2 to 3 tbsp. of balsamic vinegar
salt and pepper, to taste
The juice and zest of one lemon
1. Steam green beans until soften with a slight crunch. Drain and rinse with cold water. Place aside in a large bowl.
2. Add the rest of the greens to the green bean bowl.
3. Toss until ingredients are fully incorporated. Let marinate and set aside.
3 thoughts on “Quick Chicken Dill Salad Served with Mustard Vinaigrette Green Beans”
Yep, I definitely agree. Home baked chicken is always a preferred choice, for it has more flavor without excessive salt. However, a rotisserie chicken from a natural/organic store has made many evenings more relaxing.
Love your quick meal~ you know lately store-bought rotisserie chicken is getting saltier and saltier so I promised myself, no more~ I will throw that chicken in the oven, presto!
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