Ingredients
Topping:
- 1/2 cup plain yogurt
- 1 tablespoon mayonnaise
- 4 tablespoons prepared horseradish
Salad:
- 2 boneless skinless chicken breast halves (about 1 pound)
- 1/2 cup dry vermouth
- 1/2 head garlic, halved crosswise
- 2 teaspoons kosher salt
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 teaspoon red pepper flakes
- 2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
- 1/2 medium bunch radishes, thinly sliced
Dressing:
- 1 teaspoon Dijon mustard
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Directions
Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
















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By gwg_296166
Kerrville, TX
on June 08, 2005
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I don't know what the previous reviewer was talking about.........no apples in this recipe.
I have a huge crop of radishes and was looking around for some recipe to use them in.
This one is great!
I guess I could add some apples at the end????
gwg
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