Chicken Salad is a forever versatile American classic! Some would say my mom makes the best and I would tend to agree. It’s served hot with chunks of white meat chicken mixed in melty cheese combined in a tangy vinaigrette caesar dressing. She serves it warm atop buttery flaky French croissant. While this chicken salad is comforting and will forever take me straight back to my childhood – I have had dealings with many other chicken salads over the years. Another drool worthy salad comes from my mother-in-law. With a New York vibe this salad is the kind with pulled rotisserie chicken smothered in mayo with chunks of celery, walnuts, granny smith apples & cranberries. Crunchy and delish on sliced multigrain bread – she made this for me while I was home on maternity leave with both my children! Two delicious salads from two remarkable mothers! With this I find it only appropriate to bring you the best of both worlds into a ‘new’ chicken salad. This salad has the warmth of my mom’s with creamy Caesar dressing base and the light classic crunch of my mother-in- laws using fennel, green onion & toasted almonds.
Ingredients:
4 cups cubed poached chicken breast (2 pounds)
1/2 cup chopped fennel
4 green onions diced
1 cup favorite caesar dressing (I used Simply Dressed by Marzetti)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
20 chopped and toasted almonds
Salt & Pepper
Instructions:
Bring chicken breasts to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F). About 20 minutes. Let chicken cool completely after cooking before you cube.
Combine all other ingredients in a mixing bowl. Add in the cooled chicken and mix everything together. The salad should be creamy so if you need to add a little more dressing… go for it. Chill in fridge for at least an hour to help flavors set.
Serve with sesame crackers or on a warm flaky croissant.
- 4 cups cubed poached chicken breast (2 pounds)
- 1/2 cup chopped fennel
- 4 green onions diced
- 1 cup favorite caesar dressing (I used Simply Dressed by Marzetti)
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 20 chopped and toasted almonds
- Salt & Pepper
- Bring chicken breasts to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F). About 20 minutes. Let chicken cool completely after cooking before you cube.
- Combine all other ingredients in a mixing bowl. Add in the cooled chicken and mix everything together. The salad should be creamy so if you need to add a little more dressing…go for it.
- Chill in fridge for at least an hour to help flavors set.
- Serve with sesame crackers or on a warm flaky croissant
Leave a Reply