Monday, July 29, 2013

Chicken Salad Two Ways


I was shocked when Lewis mentioned he was craving chicken salad the other day...the boy who hates mayo wants chicken salad?! I was willing to oblige with no judgement but if I was going to make this it had to be unique from the rest. When it comes to this dish it seems like people have their preferences - some people are strictly celery + grape + nut people, others are die hard apple + nut fans, so to please everyone in the house I decided to experiment a little.


I think that the tarragon and cardamon added a little something unexpected, a little sweet and savory zing in an otherwise mild dish. Feel free to experiment with the other ideas below or just add your own personal twist!


Chicken Salad Two Ways

3 large chicken breasts, cooked, cooled, and diced (I boiled mine in water until internal temp. was 165)
1 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 cup chopped pecans or walnuts (optional)
2 tsp dried tarragon leaves
1 sweetener packet
1 cup mayo (maybe more, maybe less - start out with 1/2 a cup)

Mix above ingredients and place in separate bowls.

In one bowl add about 1/2 cup grapes, cut in half
In the second bowl add about 1/2 cup diced apples AND 1/4 tsp coriander (we also added a wee bit of maple infused balsamic vinegar that was outstanding if you happen to have that laying around)

For some other freaky additions, you could also add curry powder, cinnamon, dried craisins - just to name a few

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