Recipe - New Waldorf Chicken Salad

5 Black peppercorns
1 Bay leaf
1 Garlic clove, halved
4 Chicken breasts
2 Green onions
1 Celery stalk
2 Red apples
One fourth cup Toasted pecans, coarse chop

DRESSING
One half cup Plain yogurt
1/3 cup Light mayonnaise
2 tablespoon Fresh parsley, chopped
2 teaspoon Lemon juice
2 teaspoon Dijon mustard
One fourth teaspoon Pepper

1. In large shallow saucepan, pour in water to depth of 2 inches; add
peppercorns, bay leaf and garlic. Heat over medium heat until simmering
(small bubbles form but do not break surface of water).

2. Add chicken to pan in single layer, meaty side down; cook for 1520
minutes or until no longer pink inside. Using tongs, transfer chicken to
plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken
can be covered and stored for up to 4 hours.]

3. Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley,
lemon juice, mustard and pepper. (Dressing can be covered and refrigerated
for up to 8 hours.]

4. Meanwhile, thinly slice onions and celery. Pull off skin from chicken.
Pressing small paring knife against bone, cut off each breast to remove in
1 piece. Cut lengthwise into 1/2inch wide strips; cut crosswise into
1/2inch cubes.

5. One apple at a time, slice off 1 side close to core; repeat 3 more
times. Layer each piece cut side down; cut in half horizontally. Holding
layers together, cut into 1/2inch wide strips; cut crosswise into 1/2inch
cubes.

6. In large bowl, combine chicken, green onions, celery, apples and pecans.
Add dressing and stir gently to coat well.

Variations:

New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet
red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tb
chopped fresh basil; omit lemon juice.

Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper,
chopped, and One fourth cup currants; sprinkle salad with One fourth cup toasted cut or sliced up
almonds. Dressing: Omit parsley and mustard. Add 3 tablespoon chopped fresh
coriander, Three fourths teaspoon curry powder, One fourth teaspoon each ground cumin and ginger, and a
pinch of salt.

Source: Canadian Living magazine, Aug 95 Canadian Living Test Kitchen:
Cooking Lesson recipe

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini