Chicken salad. It’s been around since before our parents were parents and their parents were parents. It’s constantly being reinvented into many different delicious combinations. Tarragon, apples, pecans, curry, and mayo-less are just a few of the newer renditions of the classic. Chicken salad appeals to the old and young; older people are reminded of their childhood, eating it between 2 slices of Wonderbread. Younger foodies are appealed by it’s inexpensive price tag and it’s endless options. I, for one, love chicken salad. I like to make a batch on Sunday and enjoy it for the next couple of days. I like it on toast, with crackers and apples, in lettuce wraps, and sometimes, straight out of the bowl with a fork (when no one is looking). (more…)
Let’s check out our exhaustive ingredient line up:
From Top Left to Right: Sliced almonds, Dijon mustard, mayonnaise, greek yogurt, crushed garlic (fresh or jarred), cubed or shredded chicken, red onion, sugar, fresh apricots (have you tried these?), fresh dill, and white wine vinegar (not pictured but always in our hearts?).