Chicken Salad
I had some friends over last week for apps and true life, they’ve been hounding me for this recipe ever since! I can’t blame them. This chicken salad was a clear HIT! So this is for them and anyone else who likes chicken salad. I made this recipe a few years back and to be honest, forgot about it. A delicious sandwich spot by our new apartment has some incredible chx salad and they’re inspired me to revamp mine.
It’s a fun little appetizer is to on rice cakes; I used the thin ones but you could also do some fresh baguette, lettuce wraps, or just a good ‘ol sandwich. It's truly delish and has gotten three of my best friends stamp of approval.
Dairy free, gluten free, nut free, refined sugar free, soy free
Yield: 3-4 servings
Ingredients
1.5 cups cooked, shredded chicken
4 T plain yogurt (can use an almond or coconut yogurt*)
2 T avocado oil mayo (Primal Kitchen is my favorite brand)
1 T fresh dill
1 T mustard
1/2 T apple cider vinegar
2 dill pickle spears, chopped
1/4 cup sliced green onions
1/4 tsp onion powder
1/4 tsp salt + pepper to taste
Directions
In a medium size mixing bowl; mix together yogurt, mayo, mustard, and apple cider vinegar
Add fresh dill, spices, pickles, and green onion
Lastly fold in chicken and store in the fridge for at least a few hours
Top with additional fresh dill for serving, if desired. Spread onto your favorite bread, a lettuce wrap, or rice cakes
Enjoy!
