Normally, I am not a chicken salad fan. First of all, it usually includes celery, and celery is an abomination. Second, it’s usually quite heavy on the mayonnaise, and I am only a fan of mayonnaise in very, very limited quantities. Third… I just don’t like it, okay?? Okay.
A few days ago, Crist emailed me a chicken salad recipe that actually looked APPETIZING, wonder of wonders! (First things first: there is no celery, and almost no mayo. SCORE!) Of course, I made a half dozen changes to the original recipe, but it turned out fantastically – to the point that I basically had to physically remove the bowl from my husband’s hands, lest he eat the entire thing in one sitting. I feel confident that this will make frequent appearances in our house – it’s perfect for lunch, a light dinner, or as an appetizer for a party!
Bacon, Corn and Tomato Chicken Salad
makes about 6 sandwiches
1lb boneless skinless chicken breast
6 slices bacon
8 oz corn, drained well
1 T finely chopped chives
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper
1 T whole grain mustard
1 cup 2% plain greek yogurt
2 T mayo*
1/2 pint cherry tomatoes, halved
Crackers, bread, english muffins – whatever you want to eat the chicken salad with!
*Crist, don’t hit me… but I think next time I would try leaving the mayo out. I’m just not sure it needs it!
1.) Start by cooking your chicken. I typically season it with salt, pepper, and garlic powder, and then bake it in a covered dish at 350° for about 25-30 minutes. When it’s cooked through, shred it finely (use your stand mixer to shred it, don’t be scared).
2.) While your chicken bakes, fry up your bacon until crisp. Drain it on some paper towels, and then crumble it.
3.) Add all the ingredients, aside from the tomatoes, to a large mixing bowl, and mix with a rubber spatula or wooden spoon until everything is well combined.
That’s it! You can spread it on some toasted bread and make a sandwich, spoon it on to some crackers, or just eat it by the spoonful, whatever floats your boat. We chose to eat it on some pita crackers – topping each one with a tomato half! I didn’t want the tomatoes to make the salad watery, or muddy looking, so that’s why I chose to just pile them on top of the chicken salad as we ate.
I think this particular chicken salad has SO MUCH more flavor and texture than a typical chicken salad – and using greek yogurt in place of the mayo keeps it pretty light and healthy, too!
I can’t wait to make this with some fresh summer corn,