THE BEST CHICKEN SALAD

I want to be that person who invented egg salad and chicken salad. I mean, that person deserves a gold medal. Yummy, versatile, classic. How do you make yours?

Even though this particular chicken salad has been floating around for ages, I was only introduced to it a few years ago by my friend, Kary.

We were hanging out at her house and she made it for lunch one day. I was practically mesmerized by all the ingredients she was mixing together. It all seemed so odd…and yet wonderful. I knew immediately how much I would love it.

I always just made mine with chicken, mayo, some seasonings, and lettuce. But I realized I had been missing out! I’ve been enjoying it this way regularly ever since.

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon dijon mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons dried cranberries
• 3 tablespoons chopped pecans
• 1/4 cup diced Granny Smith apple
• 10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces
• baby spinach leaves , optional
• 4 croissants or soft dinner rolls , optional

Directions

1. In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken.
2. Eat as is or place on sliced croissants with some baby spinach or lettuce.
3. ................................

for full recipes please see : bellyfull.net

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