The first time I recall being introduced to chicken salad was when I was a senior in high school. I grew up with my Dad, and I distinctly remember him making it for us one night for dinner. He served it wrapped inside an iceberg lettuce type bowl and perhaps there was bread on the side, but I don’t recall. I can’t imagine that I had never had it before, but this was the first time I remember eating it and knowing it was something I needed to recreate on my own. My favorite way to eat it nowadays is between a sliced croissant (I’m sure it’s healthier wrapped in lettuce). Honestly, when I make this I don’t follow a recipe I just sort of eyeball everything and throw in what sounds good, but I base my creation off the original combination my Dad threw together that one night for dinner. These are about the proportions I used when I served this for some girlfriends at our lunch get together today.
CHICKEN SALAD (makes about 6 C chicken salad enough to fill 12 croissants I would say)
- 3 chicken breasts (I usually boil water and cook them in that and then dice them up and throw into everything else once they have mostly cooled. It can be done with canned chicken too in a pinch.)
- 1 C chopped apple skin left on
- 1 C chopped celery
- 1 C red grapes quartered
- 4 green onions sliced
- 1 handful of fresh parsley diced (about 1/2 C)
- 3/4 C plain yogurt
- 1/2 C mayonaise (can also be done with all yogurt, but I think it taste best with a combo of both, but I always use more yogurt than mayonaise)
- season to taste with Bon Appetite Seasoning Salt (about 1 tsp)
- Cashews (Optional: sometimes I throw them in, often times not. Today I left them out due to nut allergies).
Mix it all together and eat it on a croissant! (Or a lettuce wrap if you are trying to be low carb).