Mar 21, 2011

Lighter Chicken Salad {revisited}


I posted this recipe for chicken salad almost exactly two years ago.  It still remains one of my favorite recipes for chicken salad so I thought I better pull it from the archives, take a new pictures, and post any adaptations I've made over time.  This has continued to be my go-to recipe because it turns out great every time.  I still love that it doesn't use an exorbitant amount of mayonnaise and it gives me an opportunity to use buttermilk that I always seem to have leftover.  Really, chicken salad is such an easy dish to throw together.  Once you cook the chicken, everything gets mixed together and you're done!  I say this is a recipe but really, it's just a list of ingredients. :)  What's not to love?


Lighter Chicken Salad
adapted from Everyday Food

3 cups cooked chicken, shredded or cubed
1/4 cup mayonnaise
1/4 cup buttermilk
1 tsp. Dijon mustard
1 tbsp. freshly squeezed lemon juice
2 celery stalks, chopped
1 tbsp. red onion, minced
2 tbsp. parsley, minced
1/2 cup sliced grapes
Kosher salt and freshly ground black pepper

1.  In a medium bowl, combine all ingredients, stirring well to coat.  Season with salt and pepper to taste.

1 comment:

Rebecca N. said...

Yum! Always looking for a chicken salad recipe without too much mayo!

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