Chicken Salad

• Leftover cooked chicken, cut into smallish chunks, about 1 cup
• 1 tablespoon vinaigrette (see variation page 149), preferably made with balsamic vinegar
• 1 rib tender celery, chopped
• 1 scallion, finely chopped
• 1/4 bell pepper (red, orange, or green, or a combination), chopped
• 1 teaspoon drained capers
• Chopped fresh parsley, and other fresh herbs if available tarragon, basil, or marjoram)
• Salt and freshly ground pepper
• 1 teaspoon plain whole-milk yogurt
• 1 1/22 tablespoons mayonnaise
• Lettuce leaves or other salad greens

1. Toss the chicken in a bowl with the vinaigrette, and let stand for 5 minutes or so.
2. Mix in the celery, scallion, bell pepper, capers, and herbs.
3. Season with salt and pepper.
4. Stir the yogurt into the mayonnaise, and fold into the salad.
5. Arrange on a salad plate atop a lettuce leaf or other salad greens.
6. There are many good things you can add to this salad, according to your taste and whats around.
7. Toasted walnuts or almonds add crunch, flavor, and substance; other colorful seasonal vegetables, such as pieces of lightly cooked asparagus, snow peas, fava beans, broccoli florets, and artichoke hearts are all welcome.
8. My mother used to garnish her chicken salad with green grapes, each one meticulously peeled and halved.

chicken, vinaigrette, tender celery, scallion, bell pepper, capers, fresh parsley, salt, milk, mayonnaise, salad greens

Taken from www.epicurious.com/recipes/food/views/chicken-salad-378414 (may not work)