Home From Erika's Kitchen Erika’s Chicken Salad

Erika’s Chicken Salad

by Erika Nicole Kendall

2 cups red globe grapes, halved

1/2 cup raw cashews, crushed

1/4 cup celery, chopped

1/4 cup onion, chopped thinly

2 cups chicken, cooked, chopped and shredded

1/3 cup greek yogurt – fage 0% is my recommendation (if you don’t have greek yogurt, you’d probably get away with a clean mayonnaise)

1 tbsp dill weed

1/3 tsp ground mustard

1 tsp lemon zest

2 tbsp parsley

1/4 tsp Worchestershire sauce

Take your grapes, cashews, celery, onion and chicken and toss them all together in a large bowl. Sprinkle your parsley over the top of the mixture and toss, 1 tablespoon at a time. In a small bowl, mix together yogurt, dill weed, mustard, lemon zest and Worchestershire sauce. Toss a third of your dressing onto your mixture and stir. Decide if you need any more, and then add a second third. If you think you need more, add a little more. At this point, toss your salad onto some leaves – or a bun, I guess – and you’re done!

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7 comments

becca April 19, 2011 - 9:37 PM

This looks delicious and I will DEFINITELY be trying it!

CO June 3, 2011 - 10:06 AM

I made a variation of this receipe last night and it is delicious! I am looking forward to lunch!

Jineane August 19, 2011 - 9:33 PM

What brand of Worcestershire sauce do you use in your recipes? My favorite brand has HFCS. :'(

evelyn February 12, 2012 - 8:36 PM

We tried this recipe and it was a hit! Hubby even asked for it again for this weeks menu 🙂

Nubian Mae March 3, 2013 - 1:56 AM

Hi Erika. I’m trying to log this meal in MFP. What is the serving size. It is absolutely delicious by the way!

Erika Nicole Kendall March 4, 2013 - 9:46 AM

You have to decide that yourself – how many calories do you need? Divide the meal by that and see how big your portion will be.

Sarah April 21, 2013 - 6:28 AM

I miss cooking chicken salad. We used to have that in my cooking lesson and would love to do it when hubby arrives.

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