Chicken Salad
This chicken salad recipe is so flavorful and tastes amazing Try it on a croissant, in a lettuce cup, spread on top of crackers or stuffed in a pita or tortilla
This chicken salad recipe is so flavorful and tastes amazing Try it on a croissant, in a lettuce cup, spread on top of crackers or stuffed in a pita or tortilla
- 1/8 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1 tablespoon light brown sugar
- 3 tablespoons plain greek yogurt
- 2 tablespoons green onions (chopped thin)
- 2 teaspoons fresh dill (minced)
- 3 cups chopped cooked chicken (i use rotisserie cooled)
- 1 cup celery (chopped)
- 1 cup red grapes (quartered (firm grapes work best))
- 1/4 cup cashews (quartered or slivered almonds)
- 8 cups
- Carbohydrate 2.62227921943616 g
- Cholesterol 2.71113281464623 mg
- Fat 2.49148566612959 g
- Fiber 0.0286703123519085 g
- Protein 0.144381054672076 g
- Saturated Fat 0.389795156554871 g
- Serving Size 1 1 Serving (12g)
- Sodium 99.1056516122083 mg
- Sugar 2.59360890708426 g
- Trans Fat 2.09389562676793 g
- Calories 33 calories
Step-by-step
- In a large bowl, stir together the mayonnaise, yogurt and lemon juice.
- Stir in green onions, brown sugar, fresh dill, salt, garlic powder, and black pepper until combined.
- Next, stir in the chicken, celery, grapes and cashews until it is evenly coated.
- Store in the refrigerator for at least 15 minutes or until ready to serve.
- Add more dill, salt and pepper to taste.
- Place the mixture onto the bread or lettuce cups.
Crisp red grapes, tender poultry, and toasted cashews create a distinct interplay of crunch and yielding textures bound by an emulsion of dairy and fat. Heavy mayonnaise often dominates standard dressings, yet substituting half the fat with plain Greek yogurt introduces lactic acidity that sharpens the profile while lowering overall viscosity. Chill the assembled mixture for precisely 15 minutes before serving to allow the cellular walls of the celery and onions to firm up within the dressing. Dietary modifications remain straightforward when managing richness. Swap the mayonnaise entirely for high-fat strained yogurt combined with a neutral oil emulsion, or replace cashews with toasted sunflower seeds if managing nut allergies. Quarter firm grapes cleanly rather than halving them to prevent excess moisture from weeping into the bowl and diluting the dressing. Pair this preparation with heavily crusted sourdough bread to contrast the dense, creamy protein filling with a rigid carbohydrate vessel.
