It’s the last (unofficial) week of summer, which means I’m doing my best to cram in all of my favorite summer activities just one more time before the school bells ring and the leaves start falling. One of my favorite summer activities is a picnic, and there’s no better picnic fare than chicken salad. You can make it ahead of time, transport it easily, and serve it on fresh rolls or even crackers under the shade of a tree. Mmmm.
In my opinion, the best chicken salads are bursting with a variety of flavors and textures, with a modest amount of sauce to join them all together. Since I have an obvious sweet tooth, I load my chicken salad with sweet fruit and offset it with savory herbs, salt, and nuts. Feel free to play with the ingredients in my recipe to add your own favorite flavors!
My Favorite Chicken Salad
2 cups cooked, shredded chicken
1 cup mayonaise
1 cup sour cream or plain yogurt
1 tablespoon lemon pepper
2 teaspoons salt
2 tablespoons dill (use less if using fresh dill)
1 cup red grapes, halved
1 medium apple, cored and diced
1/2 cup dried cranberries
1 stalk celery, diced
3/4 cup cashews, chopped
Prepare all ingredients and then combine them together in a mixing bowl with a large spoon. Chill for about an hour before serving to set flavors. Serve on fresh croissants or simple crackers. Keeps in refrigerator 2-3 days.
This chicken salad tastes like summer to me. I hope you’ll try it and savor the last few days of August with me. (Why does summer have to end?! Waaaaaaaaaaaa!)