Whoa-we-wowza. Chick-en Sal-ad. Um, yes please!
We had some AH-ma-Zing chicken salad last weekend at the bachelorette party I went to. It was creamy and delicious. A big thanks to the bride’s mama for loading us up with tons of awesome food for our lake weekend.
I’ve been craving chicken salad ever since and decided to whip my version. I opted for a healthier greek yogurt instead of mayo and fresh tarragon. Love the earthy flavor it gives the chicken salad. Then I keep adding stuff… and adding stuff to the chicken salad. Hence the “kitchen sink” reference. You can get really creative with chicken salad!
1 cup of non-fat greek yogurt
2 cans of chicken
2 sprigs of fresh tarragon
1 cup of red seedless grapes
1/2 cup white onion
1/2 cup celery
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 fresh lemon
Salt to taste
Dice up the white onion.
Now we start on the celery. Wash the celery really well. Then begin by cutting both ends off.
My celery happened to be particularly wide so I sliced it in half.
Then I diced those up into small pieces.
Red seedless grapes… slice those babies in half.
Mince up the leaves of two sprigs of fresh tarragon.
Put all of that into a large mixing bowl. Or if you’re like me and making a big batch for yourself, I put it into a large tupperwear. AKA no extra dishes.
Oh! Mimi smelled the chicken… and boy oh boy did she want some!
Throw in the garlic powder and black pepper. Mix all together.
All mixed up. Give it a little taste test…
After my taste test, my chicken salad needed a little fresh lemon juice and salt.
Squeeze in the fresh lemon and add the salt. Mix well.
I decided to make a sandwich with my chicken salad. Putting the chicken salad over greens would be delish as well.
That’s some hot mustard on my bread… I love that stuff!
Load up your sandwich!
Time to eat!
Mouth is watering…
This sandwich is great for summer because it can be served cold!
Eat up and enjoy!
What’s your favorite way to make chicken salad?