May 2, 2007
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Spring Chicken

"Anything cooked by someone else," most moms will say. And it's true, for most of us, moms or not, food just tastes better when someone else makes it. So, this Mother's Day, whether you're cooking for your mom (or wife), or the mom getting cooked for, remember that it doesn't matter so much what you cook, as the fact that you are cooking.

So here is a light, bright chicken salad that is a breeze to throw together. You can even use the meat from a rotisserie chicken in place of the grilled breasts. Chicken for your Mom, a spring chicken of course.

Lemony Chicken and Red Grape Salad printer friendly version Chicken 1 pound skinless, boneless chicken breasts Juice and zest from 1 lemon 1 teaspoon chopped fresh thyme (optional) 1 garlic clove, minced 1 teaspoon ground black pepper 1/2 teaspoon salt Yogurt Dressing 3/4 cup plain yogurt 3 tablespoons mayonnaise 1/4 cup finely diced celery 1/4 cup finely diced green apple 2 tablespoons red wine vinegar 1 tablespoon chopped parsley 1 tablespoon chopped basil 1/2 cup seedless red grapes, halved Pita bread Relish Cookbook Over 75 recipes in a snazzy paint-chip style format. Looking for more recipes? Try searching our database of recipes. Instructions 1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into 1/2-inch cubes. 2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes. 3. Cut pita in half and stuff with chicken salad. Serves 6. Nutritional Information Per serving: 350 calories, 10g fat, 26g prot., 41g carbs., 5g fiber, 650mg sodium. Other Recipe Suggestions Lemon-Herb Chicken with Yogurt Dill Sauce Bell Peppers Lemonly Dressed and Cumin-esque Oven-Poached Salmon with Fennel Thyme Salt Lemony Asparagus and Chicken Pasta Toss Chicken, Sausage and Pepper Rice   If you liked this newsletter, give our website a try at http://www.relishmag.com.   If you would like to not receive future mailings of our newsletter, you can be removed from our list by using this link. Relish is a division of Publishing Group of America, Inc. All content within this site is ©2006 of Publishing Group of America unless otherwise noted.