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
- 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
- Mustard powder
- Cayenne pepper
- 1/2 cup of mayonnaise
- 1/2 cup of plain greek yogurt
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!
Finely dice the celery and add to bowl of shredded chicken.
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.
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. 🙂