Are you a person who enjoys the occasional egg salad, tuna salad, or chicken salad? I really like all three but try and limit myself because I know they aren’t necessarily the healthiest option around. However, every once in a while, it is nice to have a good salad sandwich!
A few weeks ago I hosted Bunco at my house and I was trying to figure out what I could make. I wanted to try and find a recipe where I had most of the ingredients in my pantry or regrigerator. I stumbled across the Pioneer Woman’s Chicken Salad recipe and decided to give it a go. I actually had all of the ingredients (which is rare) and wanted to make it the day before in case in was complicated or I screwed it up.
I will have to say, it turned out much better than I could have hoped! It was light (not a huge mayonnaise mess) and tasted sophisticated. I served it with rolls and was surprised by how much it made (we had lots of leftovers for the next few days). It was relatively easy to assemble!
Chicken Salad (Adapted from Pioneer Woman’s Recipe)
4 skinless, boneless chicken breasts
2 stalks Celery, Chopped
3 whole Green Onions, Chopped
2.5 cups Grapes, Halved (purple or green)
1/2 cup light Mayonnaise
1/2 cup light Plain Yogurt Or light Sour Cream
1/2 cup low fat or fat free milk
1/2 tsp dill
1/2 cup Slivered Almonds
1.5 Tablespoon Brown Sugar
1 Tablespoon lemon juice
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
Step 1: Prepare the chicken. Preheat oven to 350 degrees. Place the chicken breast in a ziplock bag and pound it flat. Next, sprinkle a little seasoning (I like cajun seasoning) on the chicken breast. On the stovetop, drizzle a little olive oil and sear the chicken for 3 1/2 minutes on one side and 1 1/2 minute on the other side. Then place it in the oven for about 10-15 minutes.
Step 2: While the chicken is cooking/cooling, start dicing your celery, green onions, and grapes.
Step 3: Dice the chicken.
Step 4: Combine all of the ingredients in a bowl, mix, and then chill in the refrigerator.
*** If you do not have a couple of the ingredients (almonds, dill), I am sure it will still taste good. All of the ingredients combined just bring it to the next “chicken salad” level!
I love this recipe because it tastes so good, makes a huge batch, and does not taste like it has a million calories. In fact, I would say it was low calorie because there was so much chicken/onions/grapes compared to the light mayonnaise and light plain yogurt (or sour cream). I will definitely make this recipe again and will bring it to play dates and other gatherings!
If you love her recipes, my friend Courtney just posted on Facebook that she just received the Pioneer Lady’s newest book. It is all about making dinner time easy when you are tired from a long day. I can’t wait to order one!My question for you, what Pioneer Woman recipes are you obsessed with?