Friday, October 21, 2011

C is for: Chicken Salad with Dried Cherries & Celery

This "C" madness is *almost* over. I promise.

However, yesterday was leftover day, and I decided to make this SUPER simple (and delicious) chicken salad to bring to work and I wanted to share it here on the blog.

This is a variation of a chicken salad my mom makes, which is a variation of a chicken salad she had at a restaurant once. (Did I lose you yet?)

Anyways, when I was making the stuffed chicken the other day, I grilled an extra chicken breast using the same marinade, and it made a perfect base for this salad.

Normally, I would give you step-by-step photos, but all this recipe involves is some chopping, mixing, and that's it!

You could make the recipe as-is and use it for a quick and easy lunch (like I did), or as an appetizer on these delicious hazelnut crackers from Raincoast Crisps, or you could make a bigger batch and serve with croissants at a shower or luncheon.




 
Chicken Salad with Dried Cherries
[printable recipe]

Ingredients:
  • 1 cup cooked chicken, chopped small (or one breast)
  • 1/3 cup chopped celery
  • 1/3 cup dried bing cherries, roughly chopped
  • 1/3 cup diced green apple (optional)
  • 1/4 cup toasted pecans, chopped
  • 1 teaspoons fresh thyme leaves
  • 2 tablespoon non-fat Greek yogurt
  • 1 tablespoon mayo (I like Lemonaise Light)
  • 1 teapoons Dijon mustard
  • 1 tablespoon fresh squeezed orange juice
  • salt and pepper (to taste)
  • celery leaves or parsley (for garnish)
  • crackers, croissants, lettuce cups, or endive

Instructions:

  1. Combine all ingredients except the pecans in a medium bowl, and refrigerate at least one hour to allow flavors to mingle. Just before serving, stir in the toasted pecans.
  2. To serve, spoon onto crackers for easy appetizers and garnish with parsley or celery leaves. Alternatively, you can also make a bigger batch and serve with croissants. (OR...whip it up as an easy lunch and a great way to use  up leftovers!) For gluten free, serve in lettuce cups (for main dish) or endive leaves (for appetizers).


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