And it's (unfortunately) not for cookies, cakes, candy, pies, or any of those other things that I *really* would prefer to make right now!!!! :) :) :)
'Tis the season, am I right???
Once upon a time, for months upon MONTHS on end, I ate a salad EVERY. SINGLE. DAY. for lunch. It was my go-to meal, my routine, and, really, one of my favorite things to eat.
This was my usual for about a year straight, if not longer. Lately, though, I'm just not feeling it. It's pretty typical around this time of year for me to just want something warm and filling in my stomach, as opposed to a light (and colorful!) salad.
...not to mention that my tastebuds have somehow turned on me recently, so spinach and various types of lettuce now taste absolutely horrible!!!
And so I've been at a loss. Until THIS.
A few weeks ago I started making a small batch of The Pioneer Woman's chicken salad to get me through a couple of days when we didn't have leftovers. Then the next time I made a little more to last most of the week, and I'll probably make it again over the next few days.
I'm hooked on this stuff, people.
While this recipe isn't the healthiest, it's a little lighter than most versions I've had. I like to eat small portion of it with Wheat Thins or Triscuits. A little bit is very filling - so I can make a big batch at once and eat on it throughout the week.
And just FYI -- the lemon juice and brown sugar in this give it THE BEST flavor. EVER. Just trust me on this ;)
I don't always have absolutely everything on hand when I go to make this, so I just improvise. Instead of grapes, I've used apples or cranberries - or all three. I rarely have celery and have never bought rosemary or dill (as in the original), but I'm 100% positive it would taste AH-MAZING if you followed PW's recipe exactly.
So here you go! May all your chicken salad dreams come true!
...whatever that means.
Lunchtime Chicken Salad
Adapted from The Pioneer Woman blog
What you'll need:
3-4 chicken breasts
1/2 cup of mayonnaise
1 cup of plain Greek yogurt
1-2 cups grapes
3 tbsp of lemon juice
1-2 tbsp of brown sugar
salt, pepper, and Tony's, to taste
other mix-ins: dried cranberries, pecans, almonds
What you'll do:
Cook chicken thoroughly and chop into small cubes when done. Chop the apple into small cubes, and slice the grapes in half, then combine in a bowl with the chicken. Squeeze about a tablespoon of lemon juice over the mixture (this keeps the apple from turning brown so quickly) and give it a quick stir.
In separate, smaller bowl, combine the mayonnaise, Greek yogurt, brown sugar, and remaining lemon juice and stir until evenly mixed. You may decide to add more to reach desired sweetness or consistency (sometimes I will add a teaspoon more mayo). Season with salt, pepper, and Tony's to taste, then pour mixture over chicken and fruit.
Stir until evenly combined and enjoy with crackers, salad, or on a wrap or sandwich.