Chicken Salad
This is one of my favorite recipes to make with leftover baked chicken. It is a great quick dish to make when you are in a hurry but still in need of something hearty and satisfying. It can be made ahead of time too which is a big plus! I love this salad over a bed of mixed greens with a drizzle of olive oil, or between two slices of good hearty bread. If you are looking for something to serve at a party this also makes topping for crostini. I like to use Greek yogurt in addition to the mayonnaise because I like it creamy but not overpowered by the flavor of the mayonnaise. I also like to use a bit of curry powder (something a friend introduced me to many years ago) in my chicken salad because it add a unique and rich flavor.
This is a wonderful dish to make up and have on hand during a busy week…or during the upcoming busy holidays! And on that note, this recipe also works great with leftover turkey!
1 lb (approx) cooked chicken (or turkey) - chopped up or shredded
4 celery stalks - diced
1/2 cup unsalted and toasted pecan pieces
1/2 cup dried sweetened cranberries
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
3/4 tsp curry powder
Salt and pepper to taste
Olive oil
Mixed greens
Bread if making sandwiches
In a bowl, mix the cut chicken, diced celery, pecans and cranberries and mix.
Mix the mayo and yogurt together along with the curry powder and add to the chicken mixture - Mix well to coat all the ingredients.
Season with salt and pepper if desired.
Top a bed of mixed greens with the chicken salad and garnish with extra pecans and cranberries. Drizzle with olive oil and fresh pepper.
Serve with a lovely glass of wine and enjoy!
