Christie’s Chicken Salad

Christie's Chicken Salad

Today’s recipe is a simple and classic. We’ve already shown you how to make traditional Chicken Salad, but today’s version is Christie’s take.

What makes this recipe special is it’s made with a combination of mayo, for the flavor we always look for in chicken salads, but also it’s made with greek yogurt, to cut out some of the calories of mayo and adding a tanginess. This is what happens when you have leftover shredded chicken and random fridge ingredients!

Christie's Chicken Salad

Christie’s Chicken Salad 

Ingredients 

  • 2-3 cups shredded chicken breast
  • 1/2 cup of celery (fine dice)
  • 1/4 cup of onion (fine dice)
  • 3 tablespoons of apple cider vinegar
  • Turmeric
  • Mustard powder
  • Cayenne pepper
  • Salt
  • Pepper
  • 1/2 cup of mayonnaise
  • 1/2 cup of plain greek yogurt

Step 1:

Finely dice the onions and place into a small bowl. Add the apple cider vinegar with a tablespoon of water into the bowl of onions. This will mellow out the ‘bite’ of the onions without compromising the crunch and give an added sweetness. so good!

Step 2:

Finely dice the celery and add to bowl of shredded chicken.

Step 3:

In another small bowl, add mayo, greek yogurt, turmeric, mustard powder, cayenne pepper, salt and pepper. You can also add a splash of the apple cider vinegar onion liquid, but don’t add the onions yet. Combine everything and give it a taste, adjust accordingly.

Step 4:

Drain the onions and add them to the chicken bowl, mix the chicken, celery and onions together until incorporated.  Add half of the mayo mixture to the chicken and mix, add more mayo mixture if needed or wanted. 🙂

Christie's Chicken Salad

Christie's Chicken Salad

Chicken Curry Salad

Today’s recipe is a mix of two of our favorites, the Gelson’s Chicken Curry Salad and Queen Ina’s Chicken Curry Salad.

For years, we tried to figure out how to make Gelson’s Chicken Curry Salad, and it wasn’t until one day that we saw watched Ina make her variation on The Barefoot Contessa that we realized how similar the two recipes were.

Chicken Curry Salad


What You Need

  • Sheet Pan
  • Blender/Food Processor
  • Mixing Bowl
  • Mixing Spoon

Ingredients 

  • 4 chicken breasts
  • 1 cup Mayonaise
  • 1/3 cup white wine (such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon,)
  • 1/4 cup mango chutney (Mango Ginger from Trader Joe’s adds a nice bite)
  • 3 tablespoons curry powder
  • 1 1/4 cup celery (chopped)
  • 1/3 cup green onions (whole onion chopped)
  • 1/4 cup raisins (roughly chopped)
  • 1 granny smith (bite size pieces)
  • 1 red delicious (bite size pieces)
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup cashew cashews (optional)
  • Kosher Salt
  • Pepper
  • Olive Oil

**Don’t cut the apple until just before you mix everything together, otherwise it will oxidize**

Step 1: 

Preheat the oven to 350°. While the oven is heating up, place the chicken on a sheet pan and rub with olive oil. We use garlic olive for more flavor. Sprinkle generously with kosher salt and pepper. If you’re doing bone in chicken, cook for about 40 minutes.

If using boneless and skinless, cook for about 20 to 25 minutes. When chicken is cooked, let cool and then cut into bite sized pieces. Obviously, remove the bones and skin, if using bone in chicken.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Step 2: 

In a blender place mayonnaise, wine, chutney, curry and a sprinkle of salt. Blend until smooth.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

As usual, our kitchen helper Peaches was envious of all the food.

Step 3:

In a bowl, mix a little of the dressing with the chopped chicken. Chop the apples and mix them in. Add the celery, green onions and raisins. Mix together, adding a little more dressing. Dress to your liking, you don’t need to use all the dressing if you don’t want to.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

You can also use Golden Raisins (chopped slightly)

Chicken Curry Salad

Step 4: 

Refrigerate until chilled, this really allows the flavors to develop.

Chicken Curry Salad

“Crabby” Chicken Salad Sandwiches

We took our Classic Chicken Salad and our Chicken Curry Salad (recipe coming) and turned them into “crabs” for a family friends baby shower, whose theme was Under the Sea.

Classic Crabs

Try not to get into a staring contest with these little guys. Hypnocrabs!

hynotoadCurry

How cute are these? And super easy to make! Attach “googly” eyes to Q-tips, cut off the opposite end (at an angle, making it easier to poke through).

Place your chicken  salad in a pre-made croissant(cut almost all the way through) and attach googly eyes and bam! A crab! Insert Little Mermaid song here.

Classic Rosemary Chicken Salad

There’s nothing worse than a boring and flavorless chicken salad, but have no fear, you won’t find that here! This recipe is the perfect balance of chicken to mayonnaise, not to creamy but not to dry either. It’s the perfect balance.

Did you know that the first noteable chicken salad consisted of leftover chicken, mayo, tarragon and grapes? Yeah, we didn’t either, but it sounds good, except the tarragon, we’re rosemary girls ourselves.

Anyways, this first chicken salad was made by the owner of a meat market, Liam Gray in 1863. He was so successful that he turned his meat market into a deli.


What You Need

  • Sheet Pan
  • Mixing Bowl
  • Wooden Spoon

Ingredients 

  • 4 chicken breasts (boneless and skinless)
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 cup celery (chopped finely)
  • 1 whole shallot (chopped finely)
  • 1 1/2 tablespoons dijon mustard
  • 2 tablespoons rosemary (chopped)
  • 1 tablespoon parsley (chopped)
  • Kosher Salt
  • Pepper

Step 1:

Preheat oven to 350°. Place chicken on a sheet pan and drizzle with olive oil. Rub all over the chicken, then sprinkle generously with kosher salt and pepper. Bake for 20 to 25 minutes. Remove from oven. When chicken is cool enough to handle, cut into bite size pieces and set aside. You can put the chicken into the freezer for five minutes, or in the fridge until ready to use.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Step 2: 

In a mixing bowl, whisk the mayonnaise, mustard, and lemon juice together. Season with pepper.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Step 3: 

Add the chicken to the dressing, mix in the shallots, parsley, rosemary, and celery.  Mix until combined. Taste and season with salt and pepper to your liking.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

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Peepers

Peaches is totally into this Chicken Salad.