This is a very exciting weekend for me! I am going on a weekend trip to the mountains!
I can’t even tell you when the last time I went on vacation was! This has been such a stressful time for everyone, so I’m really looking forward to some time in a cute little cabin surrounded by beautiful mountains and the peace nature provides!
Because I’m still not sure of all the restaurants that will be open, following all the safety practices in place for COVID, I wanted to pack some meals to bring with us to the mountains!
One dish that I immediately thought of was chicken salad! I am a huge fan of chicken salad because it’s hearty, delicious by itself or in a sandwich, and has a ton of variations!
For me, I try to follow a ratio when it comes to making chicken salad. I believe that there should be chicken (obviously), some nut or crunch, a form of onion, some kind of fruit, and nice delicate dressing!
My sister makes a curry chicken salad that has chicken, almonds, dried apricots, and a little dash of curry powder in the dressing!
I’ve had a chicken salad before that had chicken, grapes, pecans, and green onions!
It really just depends on what’s available and what you would prefer! For this chicken salad, I wanted to add a little kick from the spicy brown mustard! I thought that would add another layer of flavor! If you don’t have any spicy brown mustard, you could add whole grain mustard or dijon mustard!
You can serve this chicken salad right away, but I think it’s better the next day because it gives the flavors a chance to really get comfortable with each other!
2 pounds of chicken breasts, cooked
1/2 cup of almond slivers
1/2 cup of dried cranberries
1/2 of a small red onion
1 stalk of celery
1/2 cup of light mayo
1/2 cup of Greek Yogurt, plain
1-2 tablespoons of spicy brown mustard
Salt and pepper, to taste
I roasted my chicken into the oven, at 350 degrees for about thirty minutes! I simply put a little bit of salt and pepper, and sprinkled over some Italian seasoning on top! If you’re running low on time, you could also substitute a rotisserie chicken!
Cut the chicken into bite-sized pieces. Chop the onion and celery into small pieces. In a bowl, combine the Greek yogurt, mayo, and spicy brown mustard. Stir to combine. Add the chicken, onion, celery, almonds, and dried cranberries. Stir together gently, you don’t want to break up the chicken too much.
Cover and store in the fridge. You can serve immediately, or enjoy the next day, for an even more flavorful chicken salad!
We are going to bring little mini croissants to serve with the chicken salad! You could use regular bread, a whole-grain wrap, or crackers to serve with this chicken salad! Honestly, this chicken salad is so good, I’d eat it with just a spoon! I love all the different textures and flavors that go together so nicely!
Now, I just have to remember to grab it from the fridge before I leave…