Spicy Potlatch Chicken Salad
Serve this zesty chicken salad for a luncheon or light dinner, accompanied by a loaf of crusty bread. If desired, spoon the salad into butter lettuce leaves and present on individual plates.
- 2 boneless, skinless chicken breast halves,
pounded to 1/2-inch thickness
- 1 Tbs. olive oil
- 1 Tbs. potlatch seasoning
- 1⁄4 cup sour cream
- 1⁄4 cup mayonnaise
- 1 celery stalk, chopped
- 2 Tbs. finely chopped red onion
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Preheat a grill pan over medium-high heat. Brush the chicken breasts with the olive oil and sprinkle with the potlatch seasoning.
Arrange the chicken on the pan and cook, turning once, until dark grill marks appear on both sides and the juices run clear when the chicken is cut into at the thickest part, about 8 minutes total. Let the chicken cool, then cut into 1/2-inch pieces.
In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion, parsley, salt and pepper and stir to combine. Cover and refrigerate for at least 1 hour before serving.