These Grilled Pork Tenderloin Skewers are perfect for summer barbecuing. They take just minutes to assemble and are packed with incredible umami flavor from the miso paste and Dijon mustard, combined with the sweetness of honey. Pork tenderloin is one of my favorite meats to cook with because it’s generally very affordable and can be […]
On Mother’s Day, we make brunch. On Father’s Day, we grill! That’s how it is in my family, anyway. While we might sit down to a frittata or Dutch baby on Mother’s Day morning, by the time Father’s Day rolls around, the weather is wayyyyy too nice for an indoor meal. So my family gets together in the late afternoon for a cookout. My brother-in-law Josh is in charge of the mains (thanks, Josh!), and I’m on side dish duty. I like to change up the menu from year to year, but there’s one recipe that I make every single […]
Clayton’s Favorite Chicken Salad is creamy, tangy, and slightly spicy and sure to become a staple at your house.
I recently had a leftover rotisserie chicken and decided to put it to use in a chicken salad so we could have it on hand for the week. I wanted to make this slightly different than your classic chicken salad and ended up with a combination of red onion, jalapeño, garlic, capers, lemon, and cilantro and the end result is packed with flavor! Plus, the combination of mayo and Greek yogurt makes this extra creamy. My husband, Clayton, said it was his favorite chicken salad ever and, let me tell you, he does not say that lightly!
This has now become a staple in our fridge for weekly healthy go-to lunches. I love having a chicken salad or tuna salad prepped for the week for a quick, high-protein lunch to turn to. Plus, you can serve this in so many ways that everyone can prepare it just have they like it!
Ingredients:
Diced Cooked Chicken
Mayo
Whole Milk Greek Yogurt
Celery
Red Onion
Jalapeño
Garlic
Capers
Fresh Cilantro Leaves
Kosher Salt, or more to taste
Freshly Ground Black Pepper
Freshly Squeezed Lemon Juice
Recipe Step-by-Step:
Step One: Combine Ingredients
Combine all ingredients in a large bowl and toss to combine. Taste and add more salt and pepper, if desired.
Step Two: Chill
Store in an airtight container and let chill for at least 30 minutes before eating! This keeps well in the fridge for up to 4 days.
Step Three: Serve and Enjoy!
Serve the chicken salad chilled on a bed of greens, in a sandwich, or with crackers.
Recipe FAQ:
Help! I have everything but the yogurt, would sour cream work?
Yes, that will work fine if needed.
I’m worried about the spice level, what should I do?
You can omit the jalapeño if preferred or try my more classic Tarragon Chicken Salad recipe!
How should I serve this?
The options are endless! I tend to serve mine over greens with some seedy crackers, but Clayton likes his as a sandwich or wrap with greens and sliced tomato if he’s feeling fancy!
I hope y’all love this chicken salad as much as Clayton and I do! Comment below once you try it!
Creamy, crunchy, and tangy, this Dill Pickle Chicken Salad is a fun flavor twist on my favorite Greek Yogurt Chicken Salad. Serve it on lettuce wraps, make a sandwich, or just dive right into the bowl with a stack of crackers or bag of chips!
A new twist on a lunchtime favorite.
Chicken salad is one of my favorite high-protein lunches, and every time I make it, I realize I’m not eating it nearly enough!
This cool classic is endlessly versatile, and has everything a good salad needs: texture, crunch, creaminess, protein, and a touch of acid to pull it all together.
While I love a good classic chicken salad, it’s one of the most fun dishes to play around with, as this Buffalo Chicken Salad can attest.
I can’t wait for you to try this pickle-inspired version!
While you might not immediately think of pickles for a chicken salad, it makes so much sense.
Pickle brine is both acidic and salty, two flavors essential to a great chicken salad.
Pickles are crunchy, and when combined with celery, gives the chicken salad necessary texture.
Dill is a classic herb that pairs with chicken salad, making the two a seriously tasty match.
You can use pickle chips or spears (or go all out and make your own Refrigerator Pickles).
Ways to Serve Chicken Salad
In Lettuce Cups. Bibb (a.k.a. Boston lettuce) is tender, buttery, and perfect for making low carb lettuce wraps. Romaine works well also.
As a Sandwich. I like to toast bread and serve mine open-face. For a classic cafe experience, use a crossiant.
Stir everything together in a big bowl: chicken, yogurt, pickles, celery, red onion, brine, honey, salt, dill, black pepper, and parsley.
Taste and season as desired. Serve as lettuce cups, over toast, on a croissant, dip with crackers—however you like!
Notes
TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and season to taste prior to serving.
Nutrition facts calculated as 1/3 of the salad only. It yields 3 medium servings when served with toast or a hearty amount of greens. On its own, depending upon how hungry you are, the yield may be closer to 2 servings.
I know it can be hard to get excited about a salad, but let me tell you–it’s okay to get excited about THIS salad! Jam packed with flavor, four different types of greens, loads of crunchy veggies and a nutritional profile that would make any naturopathic doctor giddy at the thought of a patient eating so well, this is the kind of salad that makes me very happy!
I love this time of the year when minimal ingredients don’t take a lot of doctoring up. With a simple vinaigrette this salad comes together in a flash and tastes like health in a bowl (in a good and exciting way, not in a boring or bland kind of way!). This makes a lot of salad but keeps well for a few days in the fridge so lunch is easy all week long!
If you are a part of our Tumbleweed Farm CSA or frequent your local markets, grab all the goods to make this light and refreshing salad.