I, being a huge fan of chicken salad myself, thought I would post a great recipe here for you to enjoy with the Labor day weekend coming up. This is a great chicken salad recipe! As always, keep the salad cold while picnic is in full swing! Easy to make but do it ahead of time if possible so all the flavors can blend together.
OVER THE TOP CHICKEN SALAD
Ingredients 4 chicken breasts boiled in water with 1 quartered onion and 2 bay leaves
1 cup celery
1 diced jalapeno
1/2 cup scallions
1/2 minced shallot
1/4 cup chopped tarragon
1 cup sliced grapes
1 cup Craisins
3/4 cup of lightly salted cashews (you can use toasted, sliced almonds)
1/4 cup basil, chopped
1/4 cup light mayo
1/2 cup Greek yogurt
2 TBSPs brown mustard
1 TSP curry powder (optional, it's not hot and I love it in there!)
salt (taste for flavor and add any spices if more are needed)
pepper
INSTRUCTIONS:
Boil chicken breasts in water for 20 minutes with a quartered onion & 2 bay leaves.
Drain from water and pop in the freezer until chilled and able to handle.
Chop chicken into 1/2 inch cubes. Chop other ingredients into 1/2 inch cubes except shallot, which should be minced.
Combine all ingredients together and stir well. Add more Greek yogurt or mayo if you want the chicken salad A little more moist. Salt and pepper to taste.
Refrigerate at least a couple of hours and preferably overnight so that it is nice and cold.