Michigan Chicken Salad
From DetroitTokyo 13 years ago
- 5min to make
- Serves 4
Traditionally a summer recipe, this salad may be enjoyed any time of year and when better than fall during apple picking season here in Michigan?
Ingredients
- 4 cups cooked cubed chicken (I grilled mine with salt & pepper and olive oil) shopping list
- 1/3 cup chopped pecans, toasted if desired (may sub walnuts) shopping list
- 1/3 cup dried cherries (Michigan if possible) shopping list
- 1/2 cup diced celery shopping list
- 1/2 cup diced gala apple shopping list
- 1/4 cup green onions, chopped *optional shopping list
- 1/4 cup parsley, chopped *optional shopping list
- sea salt & black pepper, freshly ground - to taste shopping list
- 1/4 tsp celery seed shopping list
- 1/4 cup mayo shopping list
- 1/4 cup plain Greek yogurt shopping list
- 1 tbsp lemon juice shopping list
How to make it
- Combine first 9 ingredients in a large mixing bowl. In a separate smaller bowl combine mayo, yogurt and lemon juice. Slowly add to larger bowl, mixing as you go so you don't overdress. If you like your chicken salad with more dressing/sauce, feel free to add to your liking. Chill or serve at room temperature. Serve on a fresh croissant, bed of greens, or wrapped up in a large leaf of romaine or butter lettuce.
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