I am about to board a plane for Chicago (which is currently hosting 45 degree weather). I am bummed since we planned this trip hoping for wonderful Chicago Spring weather. Oh well, Jimmy Buffett songs ease all winter, rainy blues...
The weather is here, I wish you were beautiful!!
Even though I am heading for dreary skies, I am hopeful for a little bit of Spring weather, picnics and outdoor gatherings when I get back!
Our friends do a lot of potluck parties, or as I like to call them "salad" parties. All types of salads usually show up - potato salad, macaroni salad, fruit salad, green salad and the ever-so-popular, chicken salad.
Chicken salad might be something easy to make, but not in our house! The Hubby and I have completely different ideas of what chicken salad should taste like and how it should be made (i.e. ingredients). I like the crunch of veggies, flavor of fresh herbs and only a little bit of creaminess from yogurt. He likes the crunch from toasted nuts, flavor from fruit and A LOT of creaminess from mayonnaise. Do you see what I am dealing with here?!?!
Well, like all good wives (and chefs), I came to a compromise. I did a little research on chicken salad recipes and I decided to combine our taste cravings and make a new recipe. It is a bit different, but we both LOVE it! He asked me to make a larger batch next time so it would last longer.
I like to saute my chicken breasts (instead of boiling). It is a personal preference, but the chicken could easily be cooked in
Prep Time: 15 minutes
Cook Time: 10 minutes
1 pound cooked chicken breast, cubed (about 2 cups)
1/3 cup plain yogurt
2 tablespoons mayonnaise (I use lite)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon apple cider vinegar
1/3 cup slivered almonds
1 cup red grapes, halved
2 tablespoon red onion, minced (soaked in water for 20 minutes)
2 tablespoons fresh parsley, chopped
Cook the chicken as desired and cool.
In a small bowl, mix all the ingredients except the chicken and parsley until well combined. Stir in the chicken and fresh parsley and refrigerate for at least 1 hour for the flavors to build. This is best if made the day before.
The weather is here, I wish you were beautiful!!
Even though I am heading for dreary skies, I am hopeful for a little bit of Spring weather, picnics and outdoor gatherings when I get back!
Our friends do a lot of potluck parties, or as I like to call them "salad" parties. All types of salads usually show up - potato salad, macaroni salad, fruit salad, green salad and the ever-so-popular, chicken salad.
Chicken salad might be something easy to make, but not in our house! The Hubby and I have completely different ideas of what chicken salad should taste like and how it should be made (i.e. ingredients). I like the crunch of veggies, flavor of fresh herbs and only a little bit of creaminess from yogurt. He likes the crunch from toasted nuts, flavor from fruit and A LOT of creaminess from mayonnaise. Do you see what I am dealing with here?!?!
Well, like all good wives (and chefs), I came to a compromise. I did a little research on chicken salad recipes and I decided to combine our taste cravings and make a new recipe. It is a bit different, but we both LOVE it! He asked me to make a larger batch next time so it would last longer.
I like to saute my chicken breasts (instead of boiling). It is a personal preference, but the chicken could easily be cooked in
Chicken Salad
Yields: 4 servingsPrep Time: 15 minutes
Cook Time: 10 minutes
1 pound cooked chicken breast, cubed (about 2 cups)
1/3 cup plain yogurt
2 tablespoons mayonnaise (I use lite)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon apple cider vinegar
1/3 cup slivered almonds
1 cup red grapes, halved
2 tablespoon red onion, minced (soaked in water for 20 minutes)
2 tablespoons fresh parsley, chopped
Cook the chicken as desired and cool.
In a small bowl, mix all the ingredients except the chicken and parsley until well combined. Stir in the chicken and fresh parsley and refrigerate for at least 1 hour for the flavors to build. This is best if made the day before.
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