Baies Roses & Caper Chicken Salad with Yogurt Dressing

Photo by Boston General Store

Makes about 5 cups. Serves 4–6.

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!).

4 cups cooked chicken, shredded
1 rib celery, diced (¼-inch)
¼ cup toasted pecans, chopped
¼ cup minced shallot or sliced scallions
¼ cup red grape halves or ¼ cup golden raisins
2 tablespoons capers, drained
2 tablespoons chopped parsley
1 tablespoon baies roses, crushed
½ lemon, juice
Salt & black pepper, to taste 

For the dressing:
¼ cup full-fat, plain Greek yogurt
2 tablespoons sherry or Champagne vinegar
3 tablespoons olive oil
1½ teaspoons Dijon mustard
1 teaspoon finely minced or grated garlic
1 lemon, zest
Pinch of salt

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.

Notes: 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.