Summertime, beach time, Chicken Salad
I made this on NH's ABC WMUR cooks corner on Monday 4 June 2018. Devoured by the crew.
Easily made as you decide to go to the beach. I normally make this in a tupperware style tub, carry it in cooler with plenty of ice blocks. Then either spoon into Tostitos gf scoops, or at home, roll in a wrap with some lettuce not tomatoes, then roll each one in plastic wrap. For years we all made salads like this just with mayo. We now find we like this with only ~25 % mayo, less greasy and less fat calories. If you like a creamier salad then increase quantities of mayo and yogurt in proportion or to your taste.
Note - yes, you can make this with store bought rotisserie chicken. Just check that it is labeled gluten free. Anything that comes under USDA doesn't have to follow FDA labeling guidelines and broth etc is where gluten can be hidden, remember gluten is natural so natural flavors can mean gluten.
And remember, this is real food, now called 'clean eating' I make dishes like this for Summer cooking classes, dinner parties, bridal showers in your home.
Scoops of chicken salad with wraps of chicken salad either side
12 oz can gf chicken drained or 12 oz gf cooked chicken shredded as finely as you want or need it. (roughly the 2 breasts from a Supermarkt ready roasted chicken – remember to check bought chicken is gf as injected solutions can contain gluten). Costco's chicken is bigger.
3/4c low fat plain Greek yogurt- I use Cabot, as I think of them as a neighbor in Vermont.
1/4 c mayonnaise - normally Lite Hellman's
2 stalks of celery, washed, cut into 4 lengthwise and cut into ¼-1/2 inch dice.
1 cup (or more) of sweet, seedless grapes, red are great for color, cut in half so juices come out.
(1 Gala/Fuji/Braeburn apple, washed, not peeled and cut into small dice. optional)
2-3 tsp honey or to taste – With yogurt this can be tangy and kids are fussy.
2 tbsps chopped fresh parsley – optional if kids won't eat green stuff
2 tbsp Green of green onions or chives – optional if kids won't eat green stuff
1 tbsp leaves from the fresh celery -optional if kids won't eat green stuff, or you didn't use celery.
some freshly ground pepper. I don’t find I need to add salt - your decision.
Chopped roasted cashews to taste – my husband thinks every salad is better with cashews.
1. Mix everything together, refrigerate for about an hour for flavors to mingle, taste and adjust seasoning, honey, more herbs etc to your taste.
2. I don’t add the nuts unless the salad is to be served in less than 4 hours as nuts will soften and lose their crunch. 3. Note that I don’t add salt or pepper as I don’t find it is necessary. Add more fruit to make the chicken go further if you like. Try adding some bell peppers or dried apricots or even fresh nectarines, strawberries. I found one time when I used Granny Smith apples, they made the salad taste quite tart so I add about ½ c of slightly sweetened fresh cream. 4. Serve with mixed salad for a wonderfully refreshing meal that is also special enough to be served to friends. My gluten free savory cheese breads would complement this meal.
slightly different recipe, with crab and peppadew peppers.
Serve as appetizer on top of avocado half,
hollow out orange or grapefruit half and use as serving container for individual portion on top of mixed salad. Cut edges with v-shaped cutter or knife.
Serve in hollowed out melon for large party
Spread canned version into cucumber or celery boats
Spread on wraps and top with lettuce, roll up.
Spread on crackers or crostini and serve for shower or tea party.
Add some curry powder/paste and pineapple instead of grapes
Soy sauce, honey, water chestnuts, drizzle of sesame oil, thai basil
Mexican with cilantro, hot spice, bell peppers.
Italian with basil, artichokes, olives, bell peppers.
Waldorf salad in lettuce cups
