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Chicken Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 1 | chicken, whole fryer or 4 chicken breasts |
| 2 stalks | celery, chopped |
| 3 | whole green onions, chopped |
| 2 cups | grapes, Halved |
| 1/2 cup | mayonnaise |
| 1/2 cup | sour cream, can use plain yogurt or buttermilk |
| 3 tbs | fresh thyme leaves |
| 1/2 cup | slivered almonds or pecans |
| 1 tbs | brown sugar |
| juice of 1 | lemon |
| salt, to taste | |
| pepper, to taste |
Cook chicken by your prefered method -- sous vide or roasted in the oven. Chop cooked chicken into bitesize pieces.
Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
Add fresh herbs (dill, oregano, cilantro, thyme…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper!
When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you are feeling naughty add a sprinkling of bacon bits.
Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon.
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