There are few foods I won’t eat.
Liver is one of them (sorry Grandma, I love you, but not your liver dumpling soup). Corned beef hash is another. And until recently, I wasn’t the biggest fan of chicken salad – let’s just chalk that up to one bad experience that I don’t care to repeat (the same can be said for red Jell-O… but let’s not talk about it).
But I’m not one to hold grudges, especially when it comes to food, so I decided to give chicken salad another go-around, this time with lemon. On a pretzel bun
I’m a chicken salad convert and there’s no going back.
This is no ordinary chicken salad, people. This is chicken salad 2.0. The citrusy taste of lemon balances perfectly with the savory taste of fresh chives; the crunch of celery pairs excellently with soft shredded chicken; and the creamy texture and tang of Yoplait Greek yogurt mellows it all out into one seriously tasty salad. Top all that on a salty and chewy homemade pretzel bun and ladies and gentlefolk, we have a winner!
First, combine all your dough ingredients and knead them into a smooth and elastic ball, either by hand or in a stand mixer. Place the dough into a lightly greased bowl, cover and let rise until doubled.
Once the dough has doubled, punch it down and divide it into 8 equal pieces (I like to use a pizza cutter to slice my dough into pieces, but a knife or even your hands work well too). Roll each piece into a ball, slash the tops lightly with a serrated knife and let rise again until nearly doubled.
Meanwhile, prepare that loverly baking soda bath that’ll give these buns that classic pretzel-y taste. When the dough is risen, place a few pieces in the boiling water for about a minute, then remove with a slotted spoon and place on a prepared baking sheet.
Once all those buns are boiled, brush ‘em with egg wash and top ‘em with coarse sea salt. Try to contain your excitement (but only a little).
Bake the buns until they’re nice and golden brown and pretzel-y looking.
Now it’s time to make the chicken salad!
In a large bowl, combine poached and shredded chicken breasts, chopped celery and chives, lemon juice and zest, salt, pepper and Yoplait Greek yogurt.
Toss it all up into a wonderful medley of flavor and deliciousness…
Then place a scoop or two (or three) on top of those fresh, homemade pretzel buns. Now, we stuff.
There you have it! This recipe is guaranteed to convert anyone into a chicken salad lover. The liver and corned beef hash, well, that’s a different story!Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!