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Chicken Salad with Dill and Chickpeas

Posted on July 29, 2025 by nina in the kitchen
Shredded Chicken Salad

This is a very forgiving flexible recipe. Dill and chickpeas are optional. Even the celery is optional. You can cube the chicken if you prefer. I think most important is to not overcook the chicken. I think an instant read digital thermometer is extremely helpful to prevent overcooking.

I poach it in a pot of water with salt and a few herbs and veggies for added flavor. Bring it to a boil and then turn the heat off until done. I’ll give you more specifics below

Ingredients ready to go

Ingredients

  • 3 chicken breasts, boned and skinless and cut in half crosswise
  • 2 teaspoons salt for water
  • 1 medium onion, quartered , optional
  • 2 sticks celery, halved, optional
  • 5 whole peppercorns, optional
  • 1 bay leaf, optional
  • 2 cups diced celery
  • 2 handfuls of fresh dill, chopped fine
  • 1 can chickpeas, drained
  • 1/3 cup mayonnaise
  • 1/3 cup nonfat Greek yogurt
  • 1/3 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons white balsamic vinegar

Directions

  1. Fill a large pot with water and add onion, celery sticks, 2 teaspoons salt, peppercorns and bay leaf. Bring to a boil.
  2. Add chicken breasts. Try to make sure they’re all about the same size so they cook evenly.
  3. Bring to a boil, cover and turn off the heat. If you have a gas stove turn the heat on as low as possible. An electric stove will maintain a low heat for some time.
  4. Using an instant read digital thermometer check the temperature of the breasts every 5 minutes. When it reaches 155 remove from hot water and place in a colander to drain. The chicken will continue cooking as it cools. All the breast halves may not get to the 155 degrees at the same time.
  5. When it’s cooled start shredding the chicken into a large bowl
  6. In a medium bowl combine mayonnaise, yogurt, sour cream, dill, salt, pepper, and white balsamic vinegar. Taste the dressing and add seasonings if you think it’s needed.
  7. Add chickpeas to the dressing and smash them against the side of the bowl with a fork. Smash as many as you like. They all don’t need to be smashed.
  8. Add the dressing to the chicken and mix well. Then add the celery and mix again.
  9. That’s it! Ready to serve or store in the frig. This keeps about 4 days.
Shredded chicken

Dressing with Dill

Dressing

Chicken Salad with Dill and Chickpeas

Voila!

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Original 3 Bean Salad

Posted on May 30, 2023 by nina in the kitchen
Canned Cut Green Beans, Wax Beans, Dark Kidney
Beans…I’ve added Cannellini Beans too!

This mid century recipe is easy because you don’t have to cook anything! Use all canned beans and slice up an onion and a green pepper. Whisk together a simple marinade and there you have it!

I’ve added the cannellini beans to make it a 4 bean salad. It’s not always easy to find yellow or wax beans. The cannellini are a good substitute if that’s the case. I also just like adding them to the 3 beans. You can also double the green beans if you don’t have the wax beans

Ingredients

  • 1 can dark kidney beans, drained and rinsed well in a colander
  • 1 can cannellini beans, rinsed and drained over kidney beans optional
  • 1 can cut green beans, drained over the kidney beans
  • 1 can cut wax or yellow beans, drained over the green beans
  • 1 small onion, peeled and slice horizontally into thin rings
  • 1 green pepper, sliced horizontally in rings, then seeds removed
  • 2/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. Drain and rinse the beans in layers in a colander, first the kidney and cannellini beans.
  2. Then drain the green and wax beans over the kidney (and cannelloni)
  3. In a small bowl combine marinade and whisk until dissolved and blended
  4. Place beans in a serving bowl that has a lid
  5. Layer onions and green pepper rings on top
  6. Pour marinade evenly over everything
  7. Cover and shake or invert a few times
  8. Voila!
Main Ingredients
Rinse and drain kidney beans
Add Cannellini beans and rinse and drain them too
Add green and wax beans and drain
Whisk together marinade
This salad is tossed together in a bowl. It looks even better if you fill up a glass serving bowl with the beans, then layer the rings of onion and green pepper over all. Then pour the marinade over trying to distribute evenly. Place a lid over the salad and invert it a few times to distribute the marinade

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Curried Chicken Salad

Posted on June 2, 2019 by nina in the kitchen

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This salad can be presented in many forms. Add things like grapes, walnuts, pecans, dried cherries or celery slices. Add pasta or cooked rice, spread it on bread as a sandwich or on crackers or Naan. Or just make the dressing and dip in fresh veggies!

Poaching the chicken is the first step

  • Place 4 boneless skinless chicken breasts, in a large cooking pot of boiling water with 1 quartered onion, 1 bay leaf and several black peppercorns.
  • Once it’s boiling again turn the heat off and cover. Or place on an extremely low flame. The remaining heat of an electric cooktop works well
  • Using an instant read thermometer check the temperature in the thickest part of the breast after 10 minutes. Once each piece reaches 155 F remove it from the water and cool. It’s temperature will rise to 165 F as it rests on a platter or in a colander.
  • When cool either shred the chicken or cut into bite size cubes. Your choice. I prefer shredded!!

Dressing Ingredients

In a large bowl mix together:

1/2 cup light Hellman’s mayonnaise

1/4 cup plain yogurt

1/4 cup sour cream

1/4 teaspoon turmeric

1 tablespoon Madras style curry powder

2 teaspoons sugar

1/2 teaspoon garlic powder

2 teaspoons lemon juice

Add chicken to dressing. Serve cold

This curry dressing is the same recipe as the curry dip we made at Strongbow’s Turkey Inn which was located in Valparaiso Indiana. Serve as a dressing or dip for fresh veggies like we did at Strongbow’s!

Voila! I hope you enjoy this as we have!

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Beet Horseradish Salad

Posted on January 31, 2011 by nina in the kitchen

Horseradish Beet Salad adapted from my experiences working in the 1970s at Strongbow’s Turkey Inn, Valparaiso Indiana

Diced Pickled Beets, but you can use plain beets instead!

The Sauce!

Fold the Sauce into the Beets

Ingredients

  • 2- 16 oz. jars or 3 cups sliced pickled beets
  • 1/3 cup sour cream
  • 1/3 cup pure horseradish
  • ½ tsp hot sauce

Directions

  1. Drain beets at least 30 minutes in a colander. Pat beets gently between paper towels.
  2. Cut beets into julienne or diced pieces and place in a medium bowl.
  3. In a small bowl combine sour cream, horseradish and hot sauce.
  4. Fold sour cream sauce into beets.
  5. Refrigerate 1 hour. Serve within 1 day.

Voila! Let me know what you think!

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