Cucumber Dill Rotisserie Chicken Salad
paired with 2018 Turnrow

You enjoy wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

Shannon Brown

This recipe was inspired by Julie Fagan, at Peanut Butter Fingers. When I originally saw this recipe, I was looking to pair it with a Bingham white wine, but I was not happy with the pairing, so decided to try the Turnrow, and Wah-La! What a happy surprise! I love the crunch and freshness of the cucumber in this salad; and Turnrow is just light enough to have for a brunch/lunch wine in the summertime.

Enjoy!

Shannon Brown

My Bingham Variation

I have been delighted with the selection of eggs, produce, and other food items that I have purchased at the Wolfforth Farmers Market the last several weeks.

This cucumber is an example, crunchy and flavorful.

We will be at the Wolfforth Farmers Market again this Saturday with our wines. You can check out more events with us on our calendar here.

This recipe was an easy one, just combining all the ingredients in a bowl and then mixing in the chicken.

In the end, it was a lovely summer salad which paired will with our 2018 Turnrow which is a medium bodied red wine blend that is an easy going wine.

Enjoy your summer with friends and a fun red table wine and salad.

Recipe and Printing

Cucumber Dill Rotisserie Chicken Salad

Pair with 2018 Turnrow
Prep Time: 30 minutes
Course: Salad
Servings: 8 half cup servings
Author: Shannon Brown
Wine: Turnrow

Ingredients

  • 3 cups rotisserie chicken, chopped & chilled
  • 8 oz full-fat Greek yogurt, (2/3 cups)
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp fig mustard, or mustard of your choice
  • 1 Tbsp lemon juice, or juice from 1/2 lemon
  • 1/3 cup green onion, chopped
  • 3/4 cup seedless cucumber, peeled and chopped
  • 1/2 cup celery, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 Tbsp dried dill
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp freshly ground black pepper

Instructions

  • Mix all ingredients together in a large bowl and stir until completely combined.
  • Store any leftovers in an airtight container in the refrigerator.

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
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Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

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