AuthorDawnCategory

Sometimes you gotta love a baby-boomer mayo-salad recipe. I've cut the mayo in this one with some greek yoghurt. Lightens things up a bit and tastes great on crackers or a salad.

This recipe has five main ingredients and is versatile enough that you can work with what you have on hand. It's a great one to make ahead if you have a girly-friend coming over for lunch or tea. I think it seems a bit fancy because of the grapes.

I've made it a tad healthier than my Mom's version by cutting the mayo with yogurt. You could probably cut out the mayo completely just double the yogurt and be sure to compensate with a little extra seasoning.

I like to serve this to my lady friends with mini croissants or rice crackers.
 
For this recipe, I used two chicken breasts that I poached myself. But you can use any type of cooked chicken- a great way to use leftovers!
(Feel free to experiment with other ingredients like onion or shredded carrots depending on what you have in the kitchen.)
Yields1 Serving
 2 Poached Chicken Breasts, Cubed
 2 cups Celery Chopped
 1 cup Seedless Grapes Cut in Half
 ¼ cup Whole Egg Mayo
 ¼ cup Greek Yoghurt
 1 tsp Poultry seasoning
 Salt & Pepper
1

Dice or shred chicken and celery. Slice the grapes.

2

Mix the mayo, yogurt, and poultry seasoning together in a mug or small bowl first (prevents unnecessary grape mushing.)

3

Add ingredients and dressing to a bowl and mix gently. Season with salt and pepper.

Ingredients

 2 Poached Chicken Breasts, Cubed
 2 cups Celery Chopped
 1 cup Seedless Grapes Cut in Half
 ¼ cup Whole Egg Mayo
 ¼ cup Greek Yoghurt
 1 tsp Poultry seasoning
 Salt & Pepper

Directions

1

Dice or shred chicken and celery. Slice the grapes.

2

Mix the mayo, yogurt, and poultry seasoning together in a mug or small bowl first (prevents unnecessary grape mushing.)

3

Add ingredients and dressing to a bowl and mix gently. Season with salt and pepper.

Mom’s Chicken Salad

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