Yesterday I gave you bread…today I give you the good stuff to heavily spoon between two pieces of that bread. This chicken salad is super easy – basically, chop, mix and serve. I had roasted chicken on hand – but if you don’t you could always go the route of a rotisserie chicken, grilling up some breasts or you know just roasting a whole chicken like I did – nbd – it’s the old/new rave in the kitchen that just doesn’t get old.
The ingredients for this chicken salad were certainly inspired by the fall/winter seasons and I do believe they combine for just the crisp and refreshing flavor one wants after eating chicken salad. The honey in the bread also adds a lovely touch and completes the full palate tasting experience.
2 cups cubed, cooked chicken meat
1/2 cup plain yogurt
3/4 cup dried cranberries
1/2 cup chopped celery (~ 1 stalk)
3 green onions, chopped (both the green and white parts)
1/2 cup minced green bell pepper (~ 1/2 a small/medium bell pepper)
1/2 cup chopped pecans
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
Add the yogurt, paprika, salt, and pepper to a medium sized bowl and mix. Add in all your chopped ingredients and mix well. That’s all there is to it. I do recommend chopping on the smaller size – this will help prevent all your ingredients from falling out of a sandwich (what happens when the pieces are too big). If you want it more moist, add more yogurt. I let it sit in the fridge for about 2 hours before serving and this helped with developing the flavor.
Cheers and enjoy