Super Simple (Light on the Mayo) Chicken Salad

I’m not a big fan of mayo so I’m always skeptical of chicken salad and the like but this version (inspired by the ever popular Foster’s Market Tarragon Chicken Salad) is delicious and perfectly light on the mayo. It has grapes and apples for sweetness, pecans and celery for crunch and a creamy chive dressing to top everything off.  It will keep well for several days, so you can make it ahead of time, just add the apples and grapes the day you serve it.  Garnish with fresh herbs and serve with crackers, on a bed of green or on a baguette.  DSC_0539

What to buy (serves 3-4):

  • olive oil
  • 3 chicken breasts
  • salt and black pepper to taste
  • 1 bunch chives, thinly sliced
  • 3 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • 3 ribs celery, sliced on the diagonal into ¼-inch pieces
  • 1 cup red seedless grapes, washed, drained, and cut in half
  • 1 red delicious or other variety apple, cored and cubed
  • 1/4 cup pecans, chopped
  • 1 tablespoon fresh parsley, chopped
  • Parsley and celery leaves, to garnish, optional
  • 3 cups fresh greens

What to do:

  • heat 1/2 tablespoon olive oil in a pan over medium heat
  • season chicken with salt and pepper and cook 4-5 minutes per side until golden and cooked through
  • allow the chicken to cool before dicing into bite-size pieces
  • to make the dressing: combine chives, mayo, vinegar and 1/2 tablespoon olive oil
  • pour dressing over diced chicken, celery, grapes, apples, and pecans and stir to mix thoroughly
  • season with salt and pepper
  • arrange on top of salad greens and serve immediately or refrigerate until ready to serve

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