So I’m continuing this light summer cooking and preparing theme I have going because honestly that is all I want to eat.  On top of that I have way to much in the refrigerator that needs to be either washed, chopped, cooked and eaten.  I am all for cleaning out the cupboards and the refrigerators, the best thing to do since we all prefer to eat light during the summer and who cooks during the summer anyways right?

I’ve been having an unbelievable busy summer and every day I say to myself when I get home I’m going to do this and I’m going to do that, but I get home and all I do is drink like a gallon of iced tea and had straight to bed.   Ahh its those summer days that turn into those busy summer nights!   This week I had a fews days where I’m home and all I want to do is either cook or blog.  Thats what I love to do, well besides cleaning and organizing or reading or watching True Blood! 

Ingredients

• 3 chicken legs
• 6 cups of water for boiling the chicken
• 1 medium red onion
• 5-6 stalks of celery
• 1/4 cup of chopped dill
• 2/3 cups of mayonnaise
• 2/3 cups of yogurt (sour creams works as well)
• 1 lemons zest
• 1 tsp salt (or as per your taste)
• 1/4 tspn of black pepper

Preparation

1. In a cooking pot add the water and chicken and bring to a broil until the chicken legs are completely cooked about 30-40 minutes. The chicken meat should be falling off the bone easily.
2. Once the chicken is completely cooked, remove the legs from the pot and into a bowl and set it aside to cool 15 to 20 minutes.
3. In the mean time, begin chopping your red onion and celery (any size you like) and add it into a mixing bowl.
4. Once the chicken legs have completely cooled, start pulling the chicken meat of the bone with your hands.  As seen in the above picture.   Remove each edible piece and tear the meat into bite size pieces with your hands. 
5. Add the meat into your mixing bowl with the chopped red onion and celery. 
6. Finally, chop up the dill and adding it into the mixture along with the zest of the lemon, salt and black pepper.
7. Finally add in your mayonnaise and yogurt and give the salad a nice mix.
8. Refrigerate for a couple of hours before serving. Serve cold.

Optional Dressing 
             If you want to avoid mayo or yogurt.

1. 1/4 + 3 tbsp of olive oil
2. the juice of a whole lemon + along with the zest of the lemon
3. salt and black pepper
4. 1/4 cup of chopped dill  

Mix all the ingredients well and pour over the salad and give the salad a nice mix.  Refrigerate before serving, serve cold.

Enjoy!

PS: Don’t throw out the chicken stock – keep in the fridge – I will show post a recipe using the chicken stock.

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Tags: Salads ~ Salata, Turkish, Yogurt