Hold the Mayo

I like to describe my style of cooking as MacGyver cooking. I typically lay a bunch of ingredients out that I need or want to use and come up with a creation. The inspiration for this chicken salad were the beautiful spring green onions I got from a CSA share and the fact that I had no mayo. 

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Caramelized Onion Chicken Salad

Cost: $8
Feeds: 5, or one hangry gal's lunch for a week

I wanted to incorporate the bulb of the onion as well as the tops, so I decided to slowly caramelize the diced onion bulb and use the tops raw for some brightness.  This chicken salad has been a perfect work lunch option (no microwave needed), especially when accompanied with some blanched broccoli spears (topped with a squirt of Sriracha of course). 

What You Need:

2 Poached Chicken Breasts, shredded*
1 Bunch of Green Spring Onions w/bulbs (or 1 bunch of scallions and 1 medium yellow/white onion)
1 Tbsp Olive Oil
3/4 Cup Greek Yogurt, plain
2 Tbsp Yellow Mustard
1 Large Lemon, juiced
1 Handful Cilantro, chopped
Salt
Pepper

What To Do With It:

Shred chicken breasts in a large bowl and set aside. 

Remove stems from bulbs of spring onions.  Dice the bulbs (or the an onion of your choice) into small pieces.  Dice the green onion stems into medium pieces and reserve for later.

Heat oil over medium heat and add the diced onions.  Once the onions are translucent (2-3 minutes), turn the heat to low and let the onions cook low and slow until they turn a caramel color (7-10 minutes).  Add a pinch of salt and pepper and stir.

While the onions are caramelizing, combine yogurt, mustard, lemon juice, green onion stems (or scallions), cilantro, 1 Tbsp salt and 1 tsp pepper in a small bowl until creamy.  Add the onions, with all of the oil and onion-y juices**, to the dressing when they are finished. 

Pour dressing over shredded chicken and stir to combine.  Taste for seasoning and add a dash more salt and pepper to your liking. 

Store in an air tight container and refrigerate over night for maximum tastiness.  Wolf it down!

*Hangry District Tip: I poach my chicken in a large pot of water with salt, two bay leaves, cilantro stems, peppercorns and chili flakes for 23 minutes at a rolling boil. Strain for stock!
**Hangry District Tip: Since there is no mayo in the dressing, the oil adds the fat that is needed to cut through the acidity of the yogurt and the lemon juice.Don't leave any behind!

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