Kicked Up Chicken Salad
I haven’t always been a fan of chicken salad, that is until I had some delicious chicken salad at a church potluck a few years ago. After the potluck, I came straight home and tried to recreate the recipe. Am I the only one that does that? As always, I changed a few things to make is Sterner friendly. Read on to find out what I did!
Chicken Salad Ingredients
I’ve mentioned in my other recipes that my family members really enjoy spicy food. To make the salad spicy, I added a few Serrano peppers. Adding some fresh dill seemed like a great idea too! I mean, who doesn’t love dill? I didn’t have grapes, so I substituted one diced apple instead. It was so much better than grapes! My favorite apple variety is Pink Lady, but feel free to use whatever variety you prefer. Although I didn’t add walnuts initially, I have since. They give the salad a nice crunch. But I suggest not mixing them in until you are ready to serve it. This will help the walnuts to retain their crunch.
Chicken Salad Serving Suggestions
Of course you can eat chicken salad straight out the container, but let’s see how else you can enjoy it. For one thing, it goes great on whole wheat sesame cracker, talk about a filling snack! Another popular way to serve it is in a croissant sandwich. I, however, like to think outside the box. How about stuffing a home-made pita with it for a satisfying lunch? Or do what my husband does, eat it over a green salad! The Costco sweet kale salad is a great choice. While you’re there, you can grab when of their delicious rotisserie chickens to make more chicken salad. Believe me, you’re going to want to keep the fridge stocked with this tasty chicken salad!
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The best chicken salad you'll ever have!
- 1 1/4 lbs chicken breast (rotisserie chicken, cubed)
- 2 ribs celery diced
- 1/4 cup fresh dill chopped
- 2 serrano peppers diced
- 1/4 cup red onions diced
- 1/4 cup craisins
- 1 medium apple diced
- 2/3 cup mayonaise
- 1 T yellow mustard
- 1 Tsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
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Add cubed chicken to a medium-sized bowl, along with the celery, dill, serranos, onion, craisins, and apple.
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In a separate bowl, mix the dressing ingredients, and pour over the chicken mixture. Gently mix to combine.
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Refrigerate the chicken salad for a few hours to allow the flavors to meld. Enjoy over a green salad, with crackers, or in a sandwich.
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If you are observant, you will notice that there are no craisins in my chicken salad. I left them out to limit the amount of carbs in the recipe, but rest assured they were missed!
