Tuesday, July 14, 2009

Recettes Secrètes: Lemon Caper Chicken Salad

My friend David made this last weekend and it blew my mind. Tangy, fresh, tender and incredibly flavorful! My mouth waters every time I think about it!

David's Lemon Caper Chicken Salad
makes 3-4 servings

2 chicken breasts
1 small jar capers (3.5 oz)
1/2 cup crushed almonds
1/2 cup fresh dill, chopped
1 cup mayonnaise
1 1/2 lemons
1 clove garlic
2 bay leaves
salt & pepper

Preheat oven to 400 degrees.
Trim chicken breast and season with salt & pepper. Lay in a baking dish and squeeze the juice of a whole lemon over both breasts. Set a bay leaf on each, then a pat of butter over the bay leaves. Bake for 35-40 minutes.
Cool cooked chicken breasts. Chop coarsely and mix with capers, dill, almonds, garlic, mayonnaise and juice of 1/2 lemon. Combine thoroughly. Season to taste with salt & pepper.

Serve with crackers, toasts, or croissants. Also delicious in a halved apricot.

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