My Favorite Chicken Salad

Chicken salad is a happy, happy food. Here’s my recipe for a lightened up chickie sal that I think is loved by all. It’s not too saucy, but not too dry. Lots of different flavors but nothing too overwhelming. If you want to mix it up you could add 2 tsp curry powder or even chopped herbs like dill, but really I think just by itself this recipe really slaps. 

My Favorite Chicken Salad

My Favorite Chicken Salad
Yield: about 2 cups
Author:

My absolute favorite chicken salad recipe in the world.

Time

  • Prep: 20 minutes
  • Cook: 0 mins
  • Total: 20 mins

Ingredients

  • 1 rotisserie chicken
  • 1/3 cup plain yogurt
  • ¼ cup pecans, toasted and chopped
  • 2 TB mayonnaise – I do the Primal Kitchen Avo Oil one
  • 2 TB finely minced craisins
  • 1 heaped TB Dijon mustard
  • 1 whole jalapeno (not seeded for me – but if you like less spice seed yours)
  • ½ shallot finely minced
  • Lots of salt and pepper
  • Triscuits for serving (I like the black pepper ones)

Recipe

  1. Shred the rotisserie chicken. You want scoopable shreds but you don’t want it to be so small it’s mush.
  2. Add the pecans (make sure you have toasted them and chopped them up), the craisins (also make sure these are nice and small), the jalapeno, the shallot and salt and pepper. Stir to evenly mix.
  3. In another bowl mix together the yogurt, mayo and mustard. Stir until it’s uniform.
  4. Mix the yogurt mixture into the chicken mixture and stir until it’s even. If it seems too dry add a little more yogurt or mayo. Taste for seasoning and serve with Triscuits.
Gluten Free, Lunch, SnacksMary Bell ClementComment