Grilling the chicken with its yogurt coating keeps it succulent and flavourful. Instead of chicken breasts, you can also use eight boneless skinless chicken thighs if you prefer.
You can use leftover roast chicken, or poach chicken especially for this fresh-tasting spring salad.
Waldorf flavours meld beautifully with flavours of the Far East to enhance this chicken salad. Poach 2 lb (1 kg) of boneless chicken breasts to make 4 cups (1 L) cubed chicken.
Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.
For wonderful flavour, grill the chicken (see Peanutty Chicken Pitas). Serve this salad with fresh corn and peaches for dessert.
Traditionally made with beef, this Korean dish is tasty with chicken, too. Set out the chicken, rice, lettuce and dipping sauce, then invite everyone to wrap the fixings into little bite-size bundles.
Schmaltz means “fat” in Yiddish and German. In cooking, it refers to chicken fat in the Jewish tradition, and pork, goose or duck fat in the German. Trim the fat from chicken and save it in the freezer until there's enough to render and make schmaltz. You can substitute chicken fat skimmed from soup, or vegetable oil.
Assorted spices turn a whole chicken into a supper worth waiting for.
