Dress Up Your Chicken Salad
Many of us have been making our staple recipes the same way for decades. But let’s face it, even the “oldies, but goodies” get old after a while!
Take traditional chicken salad, for instance. Just add mayo, some finely diced celery, S&P. Done. Place it between two slices of bread and you’re good to go, right? Yeah, okay, so it will fill your stomach, but will it satisfy your hungry “food soul”?
What if, instead, you used the chicken/mayo part as your “canvas” and then “painted it” with fresh new strokes of colorful flavors?
Below I want to share with you a few chicken salad change ups which I enjoy serving. I bet they’ll bring new popularity to this old favorite around your home.
“RESUSCITATED” CHICKEN SALAD RECIPES:
Begin with your chicken (fresh, shredded or diced, or in a pinch, canned) and mayo (regular, light, olive oil variety…whichever you prefer) “canvas” and then “brush on” any these taste bud thrillers:
Mango Madness: Cubed mangos, avocados, and Dijon mustard
Grape Nuts: Halved grapes (red or green), raw cashews
Asian Delight: Sliced almonds and mandarin orange sections, orange zest
Curried Craisins: Craisins (the reduced sugar variety), pecan pieces, curry spice
Very Veggie: Shredded red cabbage, carrots, broccoli stems, red onion, celery powder
Apple of My Eye: Small, diced apple pieces, chopped walnuts
So, don’t chicken out the next time you need to make some salad—go ahead and create a tasty masterpiece! And here’s one final thought: ditch the bread and serve it atop some fresh salad greens.