Better Chicken Salad

 

Better Chicken SaladI’ve gone all heart-eyed-emoji over this new Chicken Salad recipe. This is one classic sandwich that really needed a refresh. The concept is great, but it is often just so plain. Chicken and mayonnaise. Yawn.

This Better Chicken Salad is all about the spice blend, which is sprinkled on the chicken breasts and stirred into the dressing. It’s full of awesome flavor, mainly because of one rarely used and overlooked ingredient: celery salt. It has awesome flavor that works so well with chicken. You could definitely use this rub just for grilling chicken and it would be divine.

I ate my chicken salad on toasted, organic white bread from Trader Joe’s, but it would also be good with crackers, on a bed of lettuce, or in a wrap.

Better Chicken Salad

30 minutes

Yield: 3-4 servings

Better Chicken Salad

Ingredients

  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 boneless skinless chicken breasts
  • 3 stalks of celery, finely diced
  • 2 teaspoons lemon juice (optional)
  • 1/2 cup mayonnaise* (such as Duke's)
  • 1/4 cup plain Greek yogurt
  • Additional salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine the first 6 ingredients in a small bowl. Reserve 1 teaspoon of spice mixture, set aside.
  3. Sprinkle the remaining spice mix on the chicken breasts. Place on a baking sheet and cook for about 20 minutes, or until done. While chicken is cooking, dice celery.
  4. While the chicken cools, in a medium bowl whisk together mayo, yogurt, lemon juice and reserved teaspoon of spice mix.
  5. Now shred the chicken by hand, or cut into 1/2 inch strips and then finely chop. You do not want large, unappetizing cubes of chicken, (this seems like cafeteria food) so run your knife over the chopped chicken several times, to attain a nice shredded texture.
  6. Add chicken and chopped celery to the bowl with the mayo dressing and sprinkle with a little more salt and pepper. Stir to combine well.
  7. Refrigerate for at least 1 hour before serving.
  8. Serve on bread, crackers, a wrap or a bed of lettuce.

Notes

*If a somewhat less wet consistency is desired, reserve 3 Tablespoons of the mayonnaise from the dressing, and stir in more at the end if you desire. This recipe, as is, is slightly more sauced, which actually works nicely to counteract the dryness of toasted bread, or plain lettuce.

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