French Onion Chicken Salad with Fresh Cilantro
Here's a good recipe to make this weekend so you have a tasty, new sandwich to bring to work with you this week. It's a fun twist on your classic chicken salad, and a good use of leftover chicken. I used the leftover chicken from my Teriyaki Chicken recipe I posted a few days ago.
Happy Friday, everyone. Hope you have some fun weekend plans!
1 yellow onion (diced)
1/2 tsp crushed red pepper flakes
1 cup Greek yogurt
2 cups roasted chicken (pulled/cubed)
1/2 cup loosely packed cilantro leaves
1/2 tsp garlic powder
salt and pepper
For the chicken, either buy a rotisserie or roast 2 breasts in olive oil, salt and pepper, in a 375 degree oven for 40 minutes. Shred the chicken with a fork, or cut it into cubes depending on how you like your chicken salad.
As the chicken cooks (unless you bought a rotisserie), caramelize the onions. Heat olive oil in a saute pan over medium-low heat. Add onions, salt, pepper, crushed red pepper flakes and let cook about 30 minutes. Keep watch to make sure nothing burns.
In a mixing bowl, combine Greek yogurt, caramelized onions, chicken, garlic powder, cilantro, salt and pepper. Taste and adjust seasoning if necessary. Mix with a spoon until all ingredients are well combined.
Serve on a bed of lettuce, make a sandwich or a wrap. Keep leftovers sealed in the refrigerator.