When I decided on prepping Greek Chicken Salad, I did it knowing that I could enjoy it in a variety of ways. There are times when I become less enthusiastic about a meal that I’ve got repeated throughout the week; especially if it’s one that I don’t look forward to in the first place. That’s also when I decided to make my own meal-plans instead of following others. I love food too much to not look forward to a meal!
I remember the first time I had chicken salad. My mom had brought home a container of it from Sam’s Club. I knew that I loved tuna salad, but after tasting that particular chicken salad, I found that I loved chicken salad more.
Chicken Salad doesn’t have to be a basic recipe with the same ingredients every time. It tastes great on a plate of spinach, overtop a fresh loaf of bread, on-top of a cucumber, with a handful of crackers, or even just by itself. There is no right or wrong way to enjoy or prepare chicken salad.
Generally each recipe I’ve came across has included grapes as far as fruit goes, but I think my favorite combination has been grapes and apples. Both flavors compliment each other well and you’re adding another texture which is always a good thing. There’s no such thing as too much fruit and that goes for chicken salad as well.
You’re always welcomed to add additional ingredients. This particular recipe calls for greek seasoning, but if you do not have all of the spices needed to prepare that; you can always just use ½ cup mayonnaise and 1 tablespoon fresh lemon juice.
Doesn’t it look fantastic? I have to admit – I purposely prepared this shortly before lunch time so that after I was doing prepping the ingredients and taking photos, I could enjoy that open face chicken salad sandwich pictured above. And it was delicious. Enjoy!
Greek Chicken Salad
Chicken Salad can be a colorful recipe, with added ingredients and dressing adjusted.
- 2 cups rotisserie chicken
- 1½ cups red grapes, halved
- medium apple, diced
- 1½ cups celery, diced
- ½ cup slivered almonds
- ½ cup mayonnaise
- 1 tablespoon kosher salt
- 2 teaspoons dried basil
- 4 teaspoons dried oregano
- 1 teaspoons dried thyme
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons onion flakes
- 2 teaspoons dried dill
- 2 teaspoons ground pepper
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary
- 1 teaspoons cinnamon
- 1 teaspoons nutmeg
- Using a medium size bowl, add mayonnaise and greek seasoning. Mix well.
- Combine chicken, grapes, apple, celery and almonds in a large mixing bowl. Add mayonnaise sauce and fold, covering all ingredients entirely. Chill for 10 minutes before serving.
Mondays are never easy, but rainy Mondays are even less. I had prepared this lunch dish last night in-between waiting for our pork tenderloins and twice baked potatoes to cook and it looked and smelled so delicious that I was looking forward to photographing it in some great natural light. I should have known better. I regularly look at the weather forecast and I knew rain was headed our way all day today. It’s OK. Considering that I am going to be eating this as my lunch for the next several days and we have sunshine the remainder of the week; I will have plenty of opportunity to take a better photograph and edit this post with it. And you after Monday readers will never know!
I’m trying to ease more dairy free recipes into our menu. This is officially my first, purposely at least, and can also be seen as Whole 30 and Paleo friendly as well. Everyone cheer!
I’m not sure if you already know this or not, but the secret to preparing a quick and tasteful chicken salad is rotisserie chicken. It doesn’t make a difference if you buy a rotisserie chicken at the grocery or if you slow-cooker some chicken breasts for 4 hours with broth; chicken salads taste best with shredded, juicy chicken. You can also add and mix things as you go, accordingly to what flavors you like. I like my chicken salad quite often, so I am always trying to think of new ways to differ it up.
So why not add some ranch? There are so many great things you can do with a dry packet of ranch seasoning. I use it for a handful of recipes as it adds a nice little tangy taste that can or cannot be similiar to the ranch you use for salad dressing depending on just how much you use. If you’re leaning more towards creating your own ranch seasoning rather than buying one from the grocery, a great dairy-free recipe can be found here.
Ranch Chicken Salad
A new and tangy twist on your typical chicken salad recipe. Just as easy to make, even more delicious.
- 3 cups of rotisserie, or finely shredded chicken breast
- ½ cup mayonnaise
- 1 tablespoon dry ranch seasoning
- 1 cup celery, diced
- 1 red bell pepper, diced
- ¼ cup yellow onion, diced
- Combine shredded chicken, mayonnaise and ranch seasoning in a medium sized bowl. Mix well.
- Add celery, bell pepper and onion to chicken mixture. Combine well.
- Serves best after being chilled for a half hour in refrigerator.