Chicken Salad

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her summer chicken salad.  

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Episode Transcript

Speaker 1 (00:03):
Audi and welcome. This is Connoisseur's Corner. I'm Jordan Rich.
Great to be with you as always. Joining me is
author and culinary expert Mona Dollof And today we're talking
about chicken salad, the perfect summer dish anytime, and you've
got a great recipe.

Speaker 2 (00:16):
Yeah, this long time summer lunch classic packs a ton
of protein. But here's a fun trick to create the
texture that you're feeling like you're having the whole bird.
You chop half of the breast meat and then the
other half you just kind of pull it like you
would make a pull pork. You just pull the other
half with two forks, toss with a lighter creamy based
chopped celery, grapes and even dried cranberries for great texture

(00:37):
and flavor. And my favorite spice is tarragon. So you're
going to roughly chop like four cooked chicken breasts and
use your hands or forks to finally shred the others.
Place the chicken in a large bowl and add in
three quarter of a cup half grapes, a half a
cup of dice celery, two tablespoons of dried cranberries, and
two tablespoons of chopped tarragon, and then in a separate
bowl for the sauce you're going to whisk together half

(00:59):
a cup be leave it or not, a plain Greek yogurt,
three tablespoons of a plant based milk or a regular milk.
Two tablespoons I like using avocado mayo, one teaspoonful of dijon,
and salt and pepper To create dressing. Pour the dressing
into the mixing bowl of all your dry and greens,
the chicken, the fruits, the vegetables, and fold together until
well coated. Garnish with chopped apples if desired, just for summertime.

(01:21):
It's fantastic.

Speaker 1 (01:22):
Thank you so much, Mona. Always great to have a
recipe from you. All part of Connoisseur's Corner WBZ, Boston's
news radio