Not Your Mama's Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 6 |
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I used to get this to-die-for chicken salad at a local deli when I nannied in Chicago. I've since been scouring the net for anything that even RESEMBLES it. Eventually I just gave up and called the deli, begging for the recipe, and they did give it to me. Especially for those what to cook, it's too damn hot nights when you're looking for something to make for dinner. Cooking time includes marinating and chilling. Thank you, Don's Finer Foods of Lake Bluff, IL! Ingredients:
4 large boneless skinless chicken breasts |
2 -3 cups red seedless grapes, halved |
1 cup sliced almonds, toasted |
fresh parsley, to taste |
3/4 cup mayonnaise (not miracle whip or any other salad dressing) |
1 cup plain yogurt |
1 cup sour cream |
2 tablespoons chopped fresh parsley or 2 tablespoons fresh cilantro |
1/2 teaspoon lemon & herb seasoning (i wandered the spice aisle in the grocery store, and there is such a thing) |
1 teaspoon honey (i did half and half) or 1 teaspoon sugar (i did half and half) |
Directions:
1. FIRST: Prepare herb dressing.
2. Using a hand mixer, beat yogurt and sour cream together well.
3. Stir in remaining ingredients.
4. Thaw skinless/boneless breasts, if necessary.
5. Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
6. Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
7. Cool and cut into bite sized pieces.
8. Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency).
9. Chill.
10. Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
11. YUMMY.
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