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Lemon Chive Chicken Salad | ![]() |

Who Else Is Tempted By Kitchen Gadgets?
Every few weeks, a new kitchen tool catches my attention. Rarely however, does attention budge from just looking to buy now.
I’ve learned the hard way, you see, to be cautious with both dollars and space, for over-hyped kitchen tools deliver as much utility as cure-all cough remedies.
I once fell so hard for a middle-of-the-night infomercial that I bought two juicers, one for my parents who had planted citrus trees at their place in Florida. Both were soon relegated to the dust bin. Ooops ...
But the microplane grating products that appeared awhile back do deliver on their promise. In just seconds, a microplane creates piles of weightless lemon zest and grated Parmesan. Others rave about grating nutmeg, coconut, onion, ginger and chocolate. (See? No promises of world peace, just good grating!)
Microplanes are quite inexpensive, so make good gifts for foodie-type family and friends.
Do You Love Your Microplane? Microplanes? I Do!

RESOURCES
- Little known fact: Original versions of the Microplane were rasps used for woodworking!
- These days, there are microplanes for every grating job and task, soooo many size and shape choices anymore!
- I have two, a fine grater for lemon and lime zest (like the one pictured) and a much appreciated medium ribbom grater for Parmesan, chocolate shavings and the like.
- My Disclosure Promise
LEMON CHIVE CHICKEN SALAD
Time to table: 1-1/4 hours
Makes 4 cups
-
CHICKEN
- Water to just cover chicken, about 3 cups
- 1/3 cup lemon juice (about 2 lemons)
- 1 tablespoon salt
- 1-1/2 pounds skinless, boneless chicken breasts
-
SAUCE
- 1/2 cup low-fat mayonnaise
- 2 tablespoons plain non-fat yogurt
- 1 rib celery, finely diced
- 1/2 yellow onion, finely diced
- Zest and juice (about 2 tablespoons) from a lemon
- 1 tablespoon minced fresh chive
- Pinch of sugar
- Salt and pepper to taste
POACH THE CHICKEN In a large skillet with cover, bring the water, lemon juice and salt to a boil over medium high. Add the chicken and return to a boil. Reduce the heat, cover and poach at a bare simmer for about 5 minutes. Turn the breasts over and poach for another 5 minutes or until cooked through. Remove from the heat and cool in poaching liquid, uncovered, about 30 minutes. Dice the chicken finely.
OPTIONAL FOOD PROCESSOR For sandwiches, I like chicken salad with a finer texture for easier spreading. So I cut the chicken in chunks and then process in the food processor, just a few pulses, you don't want to turn the chicken to mush. I'll do the celery and onion in the food processor too, but separate from the chicken so not to over-process.
SAUCE While chicken cooks, stir together remaining ingredients and chill until chicken is cooled. Stir in the cooked and cooled chicken. Season to taste with salt and pepper.














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