This recipe for chicken salad makes a fabulous sandwich, wrap, or a lettuce boat. It’s a perfect addition to any luncheon, tea party, bridal or baby shower because of the flavor and because it adds serious substance to any menu. With Easter coming up this weekend, I’m considering adding it to my menu for Sunday lunch!
We got this recipe from a family friend over 12 years ago. It has been a complete and total favorite ever since! It’s a bit different than some chicken salad recipes, with apples, greek yogurt, and almonds in it.
If you aren’t going for a sandwich or wrap, an easy way to serve this at a tea would be to serve a dollop on a pita cracker, or as previously mentioned, in a piece of Butter Leaf lettuce. Sweet and savory, this recipe is sure to be a hit!
4 chicken breasts – roasted
2 cups apples – granny smith or red delicious
1 cup chopped celery (optional)
2.25 ounces slivered almonds
1/3 cup plain or vanilla greek yogurt
1 1/2 tablespoon honey
1 tablespoon lemon juice
salt and pepper to taste
Make it happen:
Cook the chicken, roasting it in the oven. I season the chicken with salt, pepper, and garlic. (Little extra flavor never hurts, right?) However, the seasoning is up to you. Find the flavor that you love and go with that!
Allow the chicken to cool and then chop into bite size pieces.
Dice the celery and apples. Immediately place the apples into a large mixing bowl and add the lemon juice. Mix well to cover the apples with the lemon juice. This will stop the apples from browning.
Mix the yogurt, honey, almonds, chicken, and salt and pepper with the celery and apple. Stir until everything is covered. Make sure you have enough yogurt to make the whole salad creamy. Don’t be afraid to add more yogurt until you get to a good consistency.
Serve with croissants, pita chips, cracker, or eat it by itself.
What do you think? Does this look like a recipe you might try?