Chicken salad. It’s light, refreshing and oh-so easy to prepare, cook, and serve. In the summertime it’s one of my go-to recipes and a favorite food classic for so many because of those very reasons. Whether you make individual sandwiches or present the chicken salad in bowl with a medley of breads and rolls to choose from (my preferred way) the meal is always a crowd pleaser.
Along with the variety of breads, I like to serve this summertime favorite with ice cold lemonade and fresh fruit (my latest get-together here). For appetizers I always turn to my favorite cheese combination – prestige de bourgogne cheese paired with Italian sunflower honey and tiny toasts.
Chicken Salad Sandwich Recipe:
mayonnaise (substitute Greek yogurt for healthier version)
rosemary (I have a sea salt and rosemary combination that I like to use on this mix)
Optional: for additional flavor and crunch add chopped pecans or walnuts, diced apples or grapes
Cook the chicken breasts thoroughly (I like to add a dash of garlic powder and onion powder while cooking) in olive oil.
After the chicken has cooked, allow to cool then shred/tear the chicken into small pieces.
Place in a bowl and start adding your ingredients to taste –
Begin with the mayonnaise/Greek yogurt
Add in handfuls or dried cranberries, celery and cucumber. I like a lot of crunch in my chicken salad so I am very liberal with how my handfuls.
Season with sea salt, cracked pepper, rosemary, and olive oil (to taste)
Once completed place back in the refrigerator for at least one hour to let the flavors meld together and become colder as this dish is best served cold.