Recipes : Chicken, Celery, and Radish Salad : Food Network

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Chicken, Celery, and Radish Salad
From Food Network Kitchens

Ingredients
Topping:
1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish

Salad:
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced

Dressing:
1 teaspoon Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Directions
Drain the yogurt in a paper towel-lined strainer set over a bowl, until
thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the
thickened yogurt.

Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper
flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until
firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching
liquid. When chicken is cool, shred into bite-size pieces.

Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl.
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream,
to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt
and pepper, to taste. Drizzle with some of the horseradish cream.

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