I was weird about some foods growing up. One of them was chicken salad. I was really hesitant about it for a very long time. I’m not entirely sure why, maybe it was the way it looked, or the consistency… I was never big on mayo either, but I didn’t even try chicken salad until I was in high school. My mom on the other hand, always loved chicken salad. She’d get it at Trina’s, a small lunch spot in the middle of town that made these sky high chicken salad sandwiches. One day I finally worked up the courage to try a bite of her sandwich and it was all over. I fell in love with good chicken salad.
I say good chicken salad because not all chicken salads are created equal. I’m not a big fan of cubed chicken, I’d rather have my chicken shredded. I’m also still not big on mayo so the ratios have to be just right. My mom makes a killer chicken salad with walnuts and grapes and I could eat that for days so the add in’s are a big part of how I judge a chicken salad too. Eventually I started experimenting with my own versions of chicken salad and when I was recently looking for inspiration I found this recipe from Ambitious Kitchen. It’s greek yogurt chicken salad with Moroccan flavors studded with dried cherries and toasted pecans…. Drool. The yogurt gives it tang, the spices excite your taste buds, and the whole thing has a grown up feel to it. It’s like sophisticated chicken salad… like normal chicken salad, but wearing a tux and a monocle.
This stuff was good in lettuce cups, in a sandwich pressed between two toasted pieces of grainy bread, and honestly just forked right out of the bowl I made it in.
Greek Yogurt Chicken Salad
2 cups cooked shredded chicken breast (need some quick? use this recipe here)
1/4 cup plain greek yogurt (you could use less or more depending on how creamy you like your chicken salad)
1 tsp dijon mustard
1/2 tsp ground turmeric
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp salt
fresh ground black pepper
Add in’s (no measurements because everyone likes their chicken salad a little different, have fun with it)
Rough chopped dried cherries
Chopped toasted pecans
Sliced green onion
In a large bowl, whisk together the yogurt, mustard, turmeric, cinnamon, cumin, salt, & pepper.
Once smooth, stir in the chicken, cherries, pecans, & green onion until everything is incorporated. Taste and adjust seasoning as needed.
Serve in lettuce cups, in a sandwich, or by itself!
Serves ~4. Recipe adapted from Ambitious Kitchen