Chicken Salad

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....)

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

If 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.

Mix 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.**

Allow mixture to flavor-meld.
The longer the salad sits after mixed, the better... but if you can’t wait, enjoy!

Print Options:

Chicken Salad