Creamy chicken salad sounds like a summer dream, right? Well, maybe it just has me dreaming of summer. It was frigidly cold earlier this week here in Illinois and then it warmed up so beautifully yesterday. Today the sun is shining and, if it wasn’t for the golden colors on the trees outside, I would swear summer was back. Alas, I will keep my sweater handy.
I actually think that chicken salad makes the perfect cold weather food. You can’t really take it anywhere in the summer, it’s too hot. Creamy salads need cold, they are meant for it.
About 75% of the time, I am a basics girl. I love my comfy clothes (plain black workout pants please), I don’t wear make-up very often and I really dislike taking the time to dry my hair. That is probably why a no frills chicken salad works for me.
Sometimes, I’ll get fancy and dress this chicken salad up with some curry powder. My husband really likes that – oh, with some crunchy green apples instead of the celery. It’s what you make it. I love basic recipes. They are the root of many of my recipe creations. Once I have a base recipe down, it’s easy to tweak it for different occasions. Now you know my secret.
I really like having chicken salad on a cracker, but why not make a traditional sandwich or put it in a wrap? Yep, make it to fit your tastes? No gluten in the diet? Use a gluten free cracker or eat it on top of dressed greens – or just eat it on its own.
You can vary the vessel as much as you can vary this salad!
If you need some variation ideas, try these
Curry and Apple (mentioned above)
Add 1/4 teaspoon mild curry powder and 1/2 -1 diced green apple to the mix – nix the celery if you don’t need the extra crunch
Pine Nut and Parmesan
Add 1/4 cup pine nuts and 1/4 cup fresh shredded parmesan to the mix
Try one of these today, or try them all. This is a perfect weeknight favorite or take it to a party and knock their socks off with your culinary skills.
- 2 cups cooked chicken breast, shredded
- 1/4 cup low fat sour cream
- 1/4 cup olive oil mayonnaise
- 2 teaspoons dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 stalks celery, diced
- 1/3 cup diced white or yellow onion
- Optional: Crackers or bread
- Mix all ingredients (except optional ingredients) together in a medium sized bowl
- Serve with crackers or bread