KOHLRABI CHICKEN SALAD

You can use split chicken breast halves (as shown below) or 4-5 cups of shredded chicken from a roast or rotisserie chicken. 

Takes 1 hour

Makes 8 sandwiches

Ingredients:

3 tablespoons olive oil

1-1/2 pounds split chicken breast halves (See note above)

2-1/2 teaspoons Kosher salt, divided

1-1/2 teaspoon freshly ground black pepper, divided

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

5-6 pitted dates

1 kohlrabi, peeled and diced 

1/2 bunch scallions, purple and pale green parts only (save the greens for another use), thinly sliced

1/2 cup finely chopped pecans

1/2 cup Greek yogurt

1/2 cup mayonnaise

1 tablespoon red wine vinegar

1/3 cup chopped fresh parsley

Lettuce mix, optional

Croissant or favorite buns, optional

Directions:

1. Preheat your oven to 400 degrees.

2. In a large heavy pan or cast-iron skillet (anything non-stick and oven-proof will work fine here), warm olive oil over medium high heat. Season chicken with 2 teaspoons of the salt, 1 teaspoon of the pepper, garlic powder and onion powder. Please in pan and cook for 5 minutes until the skin is golden. Flip and cook 5 minutes more on the other side.

3. Place the pan in the oven and cook for 20-25 minutes. Again remember that cooking times will vary depending on the cut you ended up using. Use a meat thermometer to get the best and most accurate results. You want it to be at least 165 degrees. Remove from oven place in a bowl and allow to cool for 15 minutes while you dice your veggies.

4. Shred chicken right in the bowl, removing bones but leaving the crispy skin in there. Add dates, kohlrabi, scallions and pecans. Stir to combine.

5. In a small bowl combine yogurt, mayonnaise, vinegar, and remaining salt and pepper. Stir until smooth then add to chicken mixture along with parsley. Use a spatula to fold sauce into chicken until well-incorporated.

6. Serve at room temperature or chilled on buns or beds of lettuce. Keeps well in the fridge for 4-5 days.