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Autumn Chicken Salad w/ Apple & Almonds




Source of Recipe


aggieskitchen.com


Recipe Introduction


Mike decided to make dinner tonight. He found this recipe and one for Bean & Bacon Soup and served them both. This was excellent chicken salad – light and no overly dressed. The recipe author suggests making sandwiches with the salad on multigrain rolls with arugula and sharp Cheddar. He served it on crusty bread with arugula and aged Provolone. We liked the arugula, but didn’t think that the Provolone was right – maybe we’ll try the Cheddar after all. He found that he didn’t need all of the apple or celery, but that he needed twice as much yogurt and mayonnaise (but NOT twice as much tarragon and onion powder).


Recipe Link: http://aggieskitchen.com/2014/09/10/autumn-rotisserie-chicken-salad-with-almonds-and-apples-my-fresh-twist-recipe-contest/

List of Ingredients




3 C. chopped rotisserie chicken (or cooked chicken breast)
2 celery stalks, chopped
1 Granny Smith apple, chopped
1/2 C. slightly crusted sliced almonds
3 T. plain Greek yogurt (or more)
2 T. light mayo (or more)
1 1/2 t. dried tarragon
1/2 t. onion powder
Salt, to taste
freshly ground pepper, to taste
1/4 C. dried cranberries, optional


Recipe



Put the chicken, celery, apple and almonds in a large bowl. In a small bowl mix the dressing - yogurt, mayo, tarragon and onion powder. Pour over the chicken mixture and toss. Taste and add salt and pepper, as needed. Chill until ready to serve.

Serves 6-8.