Chicken · Salads

Buttermilk Chicken Salad

Buttermilk Chicken Salad 2
(Requires overnight marinade)

A number of years ago, my friend Linda & I went on a quilt shop hop. We ended up in Woodstock around lunchtime, and were delighted to discover that the shop was serving chicken salad wraps for lunch. They received so many compliments that they included the recipe in their next newsletter. In fact, the chicken salad was so well-loved that in subsequent years’ hops it was nearly impossible to find a parking spot in Woodstock at lunchtime. All the shop-hoppers wanted to be at Woodstock Quilt Supply for lunch! It was hands down the best chicken salad I’ve ever had. Below is my version of the recipe; printer-friendly is at the bottom of this page.

One of the endearing qualities about the recipe (other than the fact that it’s easy & absolutely delicious) is that it lists ingredients the really old-fashioned way: without measurements. If you’re not accustomed to cooking that way, don’t let this scare you off. It’s easy, I promise! 

Ingredients:

buttermilk

boneless, skinless chicken breasts

chopped celery

chopped scallions

quartered grapes (Get firm ones. If all you can find are soft ones, you’re better off skipping them.)

chopped walnuts

mayonnaise or plain non-fat Greek yogurt

Bell’s Poultry seasoning, or Ruth Ann’s Muskego Ave Seasoning (from Penzeys)

kosher salt

freshly ground black pepper

Preparation:

1.) Place the chicken in a shallow dish. Mix some of the seasoning with enough buttermilk to cover the chicken. Pour into the dish, turning chicken to coat. Cover, refrigerate, & let marinate overnight.

2.) In the morning, preheat oven or grill to 350°. Remove the chicken from marinade, and wrap tightly with foil. Discard marinade. Bake for 1/2 hour, or until chicken is cooked through. Remove from oven, let rest 1/2 hour, and refrigerate.

3.) In the afternoon, once chicken is cool, cut into 1/2″ chunks. Place roughly equivalent amounts of chicken, celery, scallions, grapes, and walnuts in a large bowl. Add enough yogurt or mayo to coat & moisten. Dust the top of the mixture with seasoning, salt, & pepper. Stir, taste, adjust. Refrigerate until supper. Serve on its own, or in a wrap or pita with lettuce.

Buttermilk Chicken Salad 1

 

Buttermilk Chicken Salad


Ingredients


buttermilk
boneless, skinless chicken breasts
chopped celery
chopped scallions
quartered grapes (Get firm ones. If all you can find are soft ones, you’re better off skipping them.)
chopped walnuts
mayonnaise or plain non-fat Greek yogurt
Bell’s Poultry seasoning, or Ruth Ann’s Muskego Ave Seasoning (from Penzeys)
kosher salt
freshly ground black pepper

Directions


1.) Place the chicken in a shallow dish. Mix some of the seasoning with enough buttermilk to cover the chicken. Pour into the dish, turning chicken to coat. Cover, refrigerate, & let marinate overnight.
2.) In the morning, preheat oven or grill to 350°. Remove the chicken from marinade, and wrap tightly with foil. Discard marinade. Bake for 1/2 hour, or until chicken is cooked through. Remove from oven, let rest 1/2 hour, and refrigerate.
3.) In the afternoon, once chicken is cool, cut into 1/2″ chunks. Place roughly equivalent amounts of chicken, celery, scallions, grapes, and walnuts in a large bowl. Add enough yogurt or mayo to coat & moisten. Dust the top of the mixture with seasoning, salt, & pepper. Stir, taste, adjust. Refrigerate until supper. Serve on its own, or in a wrap or pita with lettuce.

 

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