Chicken salad is a personal lunchtime favorite.
Most chicken salads are a mixture of mayonnaise and crunchy veggies. This time, yogurt gets combined with a little mayo. Plus a crunch from grapes and almonds.
There’s options for substitutions to suit your preference...
Serve as a sandwich, on top of lettuce, or with crackers.
(The cook time doesn’t account for the cooked chicken, but the 1st direction can help, if you need....)
Prep Time10 minsCook Time10 minsTotal Time20 mins
INGREDIENTS
4 cups Cooked chicken, shredded 2 large chicken breast or 4 chicken thighs boneless and skinless
¼ cup Mayonnaise
½ cup Yogurt or sour creamThe amounts of Mayo and yogurt can be swapped out depending on your preference
2 tbsp Vinegar, or lemon juice Red wine vinegar, white wine or champagne vinegar
1 tbsp Mustard, Dijon preferredYellow mustard can be substituted
2 tbsp Honey
1 tsp Kosher salt and pepper
1 cup Chopped celery, about 2 large stalks
1 cup Grapes, halvedDried cranberries can be substituted
¼ cup Chopped almonds Roasted, smoked, or raw. Sunflower seeds can be substituted, pepitas, cashews, walnuts, etc.
1 tsp Dill, driedSage, thyme or rosemary can be substituted
DIRECTIONS
1If chicken isn’t already cooked;
Chicken will stay moist when boiled.
In a medium pot, heat 8 cups of water to a boil. Place chicken into pot and allow to cook for 12-15 minutes. Chicken will become completely white when cooked.
Or;
Roast chicken in oven at 425 for about 30-40 minutes, until cooked thru.
Cool and shred.
2Mix together yogurt, mayonnaise, vinegar, honey and mustard.
Mix in salt and pepper to taste and chosen herb.
Be sure to taste dressing.
In a large mixing bowl, add chicken, celery, almonds and grapes. Carefully mix in yogurt/Mayo dressing.
**You can add half of the dressing to start, if you want a less-dressed salad. Dressing can added later, if it’s too dry...no harm no foul.**
3Allow mixture to flavor-meld.
The longer the salad sits after mixed, the better... but if you can’t wait, enjoy!
Ingredients
4 cups Cooked chicken, shredded 2 large chicken breast or 4 chicken thighs boneless and skinless
¼ cup Mayonnaise
½ cup Yogurt or sour creamThe amounts of Mayo and yogurt can be swapped out depending on your preference
2 tbsp Vinegar, or lemon juice Red wine vinegar, white wine or champagne vinegar
1 tbsp Mustard, Dijon preferredYellow mustard can be substituted
2 tbsp Honey
1 tsp Kosher salt and pepper
1 cup Chopped celery, about 2 large stalks
1 cup Grapes, halvedDried cranberries can be substituted
¼ cup Chopped almonds Roasted, smoked, or raw. Sunflower seeds can be substituted, pepitas, cashews, walnuts, etc.
1 tsp Dill, driedSage, thyme or rosemary can be substituted
Directions
1If chicken isn’t already cooked;
Chicken will stay moist when boiled.
In a medium pot, heat 8 cups of water to a boil. Place chicken into pot and allow to cook for 12-15 minutes. Chicken will become completely white when cooked.
Or;
Roast chicken in oven at 425 for about 30-40 minutes, until cooked thru.
Cool and shred.
2Mix together yogurt, mayonnaise, vinegar, honey and mustard.
Mix in salt and pepper to taste and chosen herb.
Be sure to taste dressing.
In a large mixing bowl, add chicken, celery, almonds and grapes. Carefully mix in yogurt/Mayo dressing.
**You can add half of the dressing to start, if you want a less-dressed salad. Dressing can added later, if it’s too dry...no harm no foul.**
3Allow mixture to flavor-meld.
The longer the salad sits after mixed, the better... but if you can’t wait, enjoy!
Fish Food
