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Chicken Salad
Author:
Anita's Table Talk
Ingredients
4
skinless
boneless chicken breast halves, (about 2 ½ cups) cooked and diced (rotisserie chicken works)
1
stalk celery
diced
4
green onions
chopped
3/4
cup
about 1 apple unpeeled small apple, cored and diced (I use Granny Smith or Honey Crisp)
1/4
cup
craisins
optional
1/2
cup
seedless red or green grapes
halved
1/4 - 1/2
cup
chopped candied or toasted pecans
raw pecans will also work or sliced almonds
1/2
teaspoon
curry powder
1/2
teaspoon
dill weed
1/2
teaspoon
salt or seasoning salt
to taste
1/3
cup
mayonnaise
1/3
cup
plain yogurt
Instructions
In a large bowl, COMBINE the chicken, celery, onion, apple, craisins, grapes, pecans, curry powder, dill, salt, mayo and yogurt.
MIX together until well combined. SERVE on croissant or lettuce.
Tastes best if prepared the day before serving to allow flavors to come together while in the fridge.
You may need to add a teaspoon or so of extra mayo just before serving to add a little extra moisture.
SERVE on a lettuce leaf or a croissant.