Do you ever make chicken salad? I find that most people don’t – and up until an old friend (hey Twitterless Kerri!) sent me this recipe a few months ago, I never did either. It would suit Matt to eat sandwiches for supper every night, so I’ve made this a couple of times to a warm reception. We’ve also had this at a tailgate in mini-sandwich form and it is perfect for a mid-day game.
I had an extra chicken breast leftover from an ill-fated supper earlier in the week, and decided to whip up a small batch of this chicken salad last night. I used what I had – a small amount of celery that had not yet wilted in my crisper, dried Michigan cherries in lieu of cranberries. And, of course I toasted the pecans. My poppy seeds have pulled a disappearing act in my pantry, so I obviously left those out too. I tossed some romaine with a little of the leftover dressing, topped with a scoop of chicken salad, and viola! Supper.
Sonoma Chicken Salad
adapted via Cooking Classy
3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breasts)
1 cup diced celery (about 3 stalks)
2/3 cup toasted pecans, chopped
1/2 cup dried cherries
2 Tbsp finely grated Parmesan cheese
2/3 cup light mayonnaise
1/4 cup apple juice
3 tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard
1/2-1 tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste
In a large mixing bowl toss together shredded chicken, celery, pecans, dried cherries and Parmesan cheese, set aside.
In a separate mixing bowl whisk together all ingredients for the dressing, until well blended.
Pour dressing into chicken mixture a little at a time until you get the coverage you want. (I always find recipes to make more dressing than you actually need.) Refrigerate until ready to serve.