Teared Walnut Salad with Parsley
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 42 min.
Ready in
Ingredients
for
6
- Ingredients
- salt (to taste)
- 4 boneless, skinless Chicken breasts (rinsed)
- ¼ cup Mayonnaise
- ¼ cup low-fat Buttermilk
- 1 tsp Dry mustard
- 2 Tbsps freshly squeezed lemon juice
- ½ tsp hot sauce (optional)
- 2 stalks Celery (rinsed and finely chopped)
- 1 small Cucumber (peeled; seeds removed and finely chopped)
- 4 scallions (cleansed; trimmed and chopped)
- ½ cup shelled Walnut
- 1 bunch parsley (rinsed; dried and trimmed)
- freshly ground Black pepper (to taste)
- crusty Bread (to serve)
Preparation steps
1.
Fill a large skillet with 1 1/2-inches of salted water and bring to a rapid boil. Add the chicken, cover, reduce heat and maintain a gently simmer for 8 to 10 minutes. Remove from heat source, do not remove the cover and let chicken steam until cooked through, about 12 minutes.
2.
Remove chicken from skillet, check for doneness and let cool. Shred chicken using two forks and set aside.
3.
In a large mixing bowl, combine mayonnaise, buttermilk, dry mustard, lemon juice and hot sauce until incorporated. Stir in chicken, celery, cucumber, scallions, walnuts and parsley; season to taste with salt and pepper.
4.
Divide between bowls and serve with crusty bread.
