This salad is ideal if you have leftover chicken and you want to completely revamp it. Otherwise you can rub couple of boneless, skinless chicken breasts with your favorite rub and bake them until very well done.
Greek yogurt gives a somewhat tangy flavor and the addition of chives and wine makes the sauce very aromatic but still quite light. I totally recommend it for both light meal and / or a great salad for a buffet. It is easy, quick and can make it ahead of time and put it in the fridge.
Author: Katerina
Recipe type: Appetizer
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2 cups of rotisserie chicken, cut in small cubes size of a dice
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1 large peach or 2 small, skinless cut in small cubes size of a dice (the sweetness is up to you. If you want it sweet add two, if you want the chicken to play the major role add only one)
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2 tbsp fresh chives, chopped
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4 tbsp dry white wine
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75 gr. 2.6 oz. mayo, full fat
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80 gr. / 3 oz. Greek yogurt
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½ tsp mustard powder
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1 tsp caster sugar
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1 tsp fresh chives, chopped
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Salt a
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In a pot pour the wine and the 2 tbsp of fresh chives and simmer for about 10 minutes.
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Remove and let cool for about 15 minutes.
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In a bowl add the rest of the ingredients plus the 1 tsp of fresh chives and mix.
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Take the wine/chives batter and pour through a fine strainer and press the chives until they extract as much of their essence as possible.
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Add 1 tbsp of the essence to the rest of the ingredients and mix well.
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Refrigerate for at least couple of hours and then is ready to be served with pitas or any other warm bread.
nd pepper
From http://culinaryflavors.gr