Everyday Chicken Salad
You just got to try it... This was the all-time favorite at Tour of the World Cafe, my fathers restaurant in Colorado.
However, this recipe is slightly different only because I like to grill the chicken I use for this dish. It adds an entirely different flavor to chicken salad and I personally think it's the magic to this recipe.
|PREP TIME||COOK TIME||TOTAL TIME|
|20 mins||12-15 mins (if grilling chicken)||30 mins|
3 tsp French Made Easy or Any of Our Blends
5 cups cooked & diced chicken breasts* (4-5 chicken breasts)
8 oz can chopped water chestnuts, rinsed
2 stalks celery, diced small
3 green onions, chopped
1 tsp red wine vinegar
1/2 cup Hellmann's mayonnaise**
1/2 cup plain Greek yogurt (we prefer Fage 2%)
Here is everything that you need.
First thing you want to do is butterfly your chicken breasts then rub with olive oil. Take 2 teaspoons or so of French Made Easy and sprinkle it over the chicken. You can grill it right away or let it marinate for 30 minutes or so. Grill the chicken, cooking each side for about 6-7 minutes over a medium flame. Since you butterflied it, the meat will cook a lot faster.
After the chicken has cooled to touch, chop it into 1/4" cubes. While the chicken is cooking, use the time to dice the green onions and the celery. I like to keep the celery bits on the small side. Wash the celery then trim the bottom and top off. Cut the celery in half, lengthwise, then cut each half in half - like pictured above - then dice the celery in about 1/8" cubes.
Toss all the ingredients together in a mixing bowl. Add the last teaspoon of French Made Easy and mix well! Give it a taste for seasonings - if you think it needs a little more, add a small pinch of the seasoning. I like to let it chill in the fridge for a couple hours but you can serve it immediately. At the restaurant it was served on lettuce leaves with a garnish of fruit, sprinkled with almonds and a slice of homemade banana bread - this dish sold out daily!
* You can use chicken from a rotisserie or from a can. It's up to you, but leftover BBQ'd chicken makes it even better!
** The original recipe calls for 1 cup of mayo. This recipe is healthier because we substituted 1/2 cup of the mayo with greek yogurt. However, make whatever way suits your taste buds best!
Just a reminder that one of the best reasons to use our 9 different blends from around the world is because they make your life easier and your food pop with more flavor. This recipe can be made with any of our blends. Curry in a Hurry or Italiano Pronto are great, but if you like a little kick try using Mexican in a Minute.
Looking for more ways to make chicken salads? Try these recipes: Smokin' Chipotle Chicken Salad, Chicken Salad with Walnuts & Grapes, and Pesto Chicken Salad.