Thursday, June 17, 2010

Bistro Chicken Salad

I really love chicken salad (and tuna salad, and egg salad, etc...). In the warmer months, I actually crave it. I was feeling pretty creative about a month ago while visiting some family out of state and whipped this salad up on a whim for lunch. Let me tell you, it was a hit! There were no leftovers from this meal!

Bistro Chicken Salad

1 whole roasted chicken (or any left over chicken on hand), shredded
4 stalks celery, chopped
1 cup grapes (pictured above are blueberries in its place, a lovely substitute)
3/4 c walnuts, chopped


1/2 c mayo (homemade recipe to come)
1/4 c plain yogurt
2 tablespoons water
1 tablespoon dijon mustard
1 tablespoon raw honey
1 teaspoon each paprika, garlic powder, and onion powder 
salt and pepper to taste

Mix first four ingredients in bowl. Whisk all dressing ingredients together in a small bowl and add to chicken mixture. 

{If you want to increase the vegetable content of this meal, here's a suggestion from Jessica Seinfeld's cookbook Deceptively Delicious: toss in up to a 1/2 cup of pureed cauliflower. You (or your kids) will never know it's there!}

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