But with a twist! It has a little twist. Twist and shout. But not the shout.
Chicken salad is one of those classics that I think about WAY too much. I could eat it constantly. Matter of fact, Aaron shares the same obsession and often picks up chicken salad from our neighborhood grocery store, because it’s CRACK. They put local honey in it, and it’s thick and chunky and you want to scream in its face, it’s that good.
So I made my own version for you!
Thing is, I’ve been making chicken salad for years, but this newest edition is slightly more refined than previous chronicles.
OKAY, chicken salad is not chicken salad without mayo. The end.
This version is a little more forgiving on the waistline with half mayo and half Greek yogurt. If you want all Greek yogurt, make your life happy and do it. But I prefer that unmistakable creamy tang that mayo adds.
Also, honey! I added honey because my grocery store does it and it’s pure insanity.
So another twisterson – I seared the chicken! You may absolutely stick to tradition by boiling and chopping, but there’s something so polished and unexpected in the flavor with browning. SO BROWN IT.
Sorry to scream at you.
Red onion, absolutely.
A bit of chopped parsley, vibrant!
Honey, yogurt and mayo, yassss.
Salt and pepper, done.
Oh, hi. ^^
NOW, the trick is to let the chicken cool off after you chop it. I stuck mine in the freezer for about five minutes, before adding all the goop to it, and it was glorious. You can eeeeeven let it sit a bit more in the fridge before serving and cartoon birds will sing in your windowsill.
Serve it piled into lettuce cups. Serve it as a mound on grainy bread. Serve it in a giant spoon straight into your face.
And maybe cut the chicken into smaller chunks. I have no idea why my hacking was so massive here.
In short, it’s fabulous. Not overly heavy in the creamy factor, but still coated, luscious, tangy and seductive.
Also, you don’t have to put a pink rose on your platter. I’m just obnoxious.
Now I’m starving.