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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring 2 cups water to a boil in a medium saucepan. Add chicken. Reduce heat and simmer, covered, for 10 mins, or until cooked through. Let chicken cool in poaching liquid for 10 mins then drain and slice thickly. Meanwhile, combine yogurt, lemon juice and mustard in a medium bowl. Add apple, celery, parsley and chicken to yogurt mixture and toss gently to combine.