Baies Roses & Caper Chicken Salad with Yogurt Dressing
Posted on April 09 2020
Elevate your chicken salad with the peppery pop of baies roses (pink peppercorns) in this elegant dish perfect for lunch or a light supper. Tossed with celery, capers, shallots, and toasted pecans, and bound together by a creamy Greek yogurt-Dijon dressing, this recipe is vibrant and full of texture. Serve it with warm pita, crackers, or atop fresh greens for a meal that’s easy, elevated, and bursting with flavor.
Baies Roses & Caper Chicken Salad with Yogurt Dressing
Rated 5.0 stars by 1 users
Category
Salad, Light Main
Cuisine
American, French-Inspired
Servings
4-6
Prep Time
20 minutes
Cook Time
0 minutes
Photo by Boston General Store
Makes about 5 cups.
The bright color and peppery bite of baies roses add excitement to this chicken salad, which is perfect for lunch or a light supper. Serve it with warm pita or savory crackers (and a glass of not-too-sweet rosé!).
Ingredients
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4 cups cooked chicken, shredded
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1 rib celery, diced (¼-inch)
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¼ cup toasted pecans, chopped
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¼ cup minced shallot or sliced scallions
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¼ cup red grape halves or ¼ cup golden raisins
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2 tablespoons capers, drained
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2 tablespoons chopped parsley
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1 tablespoon baies roses, crushed
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½ lemon, juice
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Salt & black pepper, to taste
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¼ cup full-fat, plain Greek yogurt
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2 tablespoons sherry or Champagne vinegar
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3 tablespoons olive oil
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1½ teaspoons Dijon mustard
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1 teaspoon finely minced or grated garlic
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1 lemon, zest
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Pinch of salt
For the chicken salad:
For the dressing:
Directions
Put the salad ingredients into a bowl and toss to mix. In a separate bowl, whisk the dressing ingredients until smooth and creamy.
Pour the dressing over the chicken and stir to mix through. Sprinkle on a little lemon juice (start with juice from a quarter of a lemon), which will brighten and balance the flavors. Taste the salad and add salt, pepper, or lemon juice as needed.
Let the salad rest for about half an hour before serving, so that the flavors can meld.
Recipe Note
This salad is a wonderful use for leftover roasted chicken. If you poach chicken breasts to use in this salad, be sure to include some spices (bay leaf, allspice berries, black pepper) and maybe some wine in the poaching liquid. Feel free to substitute walnuts, hazelnuts, or almonds for the pecans.
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