I am not a traditional Chicken-Salad-Sandwich-Eater. My mom used to make it and we would eat it on Wheat Thins. Yum. So, I’ve kinda upped the ante over the years and added some crunchiness, and it’s really good as a sandwich, or with good ol’ Wheat Thins. MB doesn’t care for yard bird (chicken) but he eats this. That’s the GO sign.
The very quick and easy way is to grab a rotisserie chicken from the deli, and either use all of it, if you’re cool with dark meat, use it, or keep it for something else. The cheaper way is to use boneless skinless chicken breasts and boil them. Mostly I’m in the quick and easy, but you have options. I’ve shared the recipe below, and I’m sure that you have some add-ins that make it better. One note – we don’t care much for walnuts, so I use pecans. And my quick, easy and economical trick with them is to purchase a big bag at your local club shopping store and then take a few minutes with your food processor, chop them, and freeze them for easy use. Enjoy!
Chicken Salad
Rotisserie chicken, or 4 boneless skinless chicken breasts
3/4 C halved seedless red grapes
1/2 C chopped pecans
1/3 C dried cranberries
finely chopped red onion, to taste
1/3 C finely chopped celery
1/2 C reduced fan plain Greek yogurt or more if needed
salt and pepper, to taste
If needed, boil chicken, drain well, and shred. Otherwise, remove meat from rotisserie chicken, saving dark for later if you don’t wish to use it. Stir chicken and remaining ingredients. Cover and refrigerate well. Note: increase or decrease grapes, celery, pecans, etc. to your liking.
Connie Kaye's Kitchen 