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Eggless Chicken Salad
I hate eggs. There, I said it. So, when making chicken salad, I've experimented with eggless versions. Here's my favorite:
1 quart chicken broth or stock
1 cup white wine (or beer or white fruit juice)
2 boneless chicken breast with tenderloins (or 3 breasts)
1 small jar marinated artichoke hearts
4 triangles of Laughing Cow Lite Garlic & Herb cheese (or a few ounces of a tangy cheese like chevre)
fresh thyme leaves
In a saucepan, heat the chicken broth and wine to a boil. Put chicken breasts in the stock, lower heat to a simmer. Poach for about 12 minutes, then turn off the heat and let the chicken cool in the stock.
While the chicken is simmering, get out a large mixing bowl. Add the artichoke hearts and just a tiny bit of the oil they're packed in. Snip the artichokes to desired size with kitchen shears. Add the cheese, mixing it into the artichoke hearts with a fork. Add about a teaspoon of fresh thyme leaves.
When the chicken has cooled, shred it and add to cheese mixture. (NOTE: Save the broth for another use. It will be very good!)
Season the chicken salad to taste with cajun seasoning (or salt/pepper) and mix well to incorporate all the flavors. If it isn't "juicy" enough for you, you can add more of the artichoke oil or a little mayo to help it bind.
I wrap this in lettuce leaves for crunch. You could also serve with a crusty bread or tortilla chips.