When I think of the word “salad,” my mind pretty much always only thinks green. I didn’t grow up eating a lot of pasta salads, or mayonnaise-laden vegetable salads, or vinegar salads with weird combinations of foods that I can no longer tell what they are after they’ve been marinating in whatever combination that is. (Can you tell how I feel about them…?)
This is my take on chicken salad. This mixture uses sour cream instead of mayonnaise. I’ve also used Greek yogurt with great results. The combination of bright citrus and crisp green grapes hearkens to the summertime. Adding slivered almonds to the top gives a nice crunch for added texture. I love serving it on croissants for the buttery flavored goodness. If you want a lighter option, you can also spoon it onto a nice crisp leaf of romaine for a “not sandwich” sandwich. Happy summer!
What you need:
- 1-1 1/2 lb. chicken breast (or leftover or pre-cooked chicken)
- 1/3 c. craisins
- 1/2 t. garlic powder
- 2/3 c. green grapes, halved
- juice of 1/2 lemon (about 1 T.)
- 1/2 c. sour cream
- salt and pepper to taste
- 1/4 c. slivered almonds, optional
- romaine lettuce for serving
- pot and steamer basket (if you need to cook the chicken)
- medium mixing bowl
- knife and cutting board
Time: Mixing the ingredients just takes a few minutes. The longest process is just the 10-15 minutes to poach the chicken. If you are using leftover or pre-cooked chicken, you are all set!
Multiplying the recipe: Yes, this multiplies easily.
Summer Chicken Salad:
If you need to cook the chicken:
Cut the chicken into 1- to 2-inch pieces. Place in a steamer basket with the water in the pot filled just to the bottom of the steamer basket. Cook over medium-high heat for 10-15 minutes, until chicken is no longer pink.
Dice the cooked chicken into 1 cm cubes. In the medium mixing bowl, combine the chicken with the remaining ingredients. Salt and pepper to taste. Toss gently so that everything is combined but without mashing the grapes or chicken. Spoon the chicken salad on a croissant or, for a lighter version, simply open-faced on a crisp leaf of romaine. Sprinkle the top with slivered almonds.