Okay, okay, okay. I know EVERYONE says that their chicken salad is the best chicken salad. But I honestly think that this is the best chicken salad I’ve ever had.
Save a bite that I gave my mentor teacher (who is an ardent Chicken Salad Fan), I managed to consume this entire two-pound chicken salad all by myself. It’s just that good… and I normally don’t even like chicken salad! The great thing about this salad is how it navigates sweet and sour and soft and crunch. It’s the perfect balance of all things good. And, it’s equally as good just on Ritz crackers as it is as a toasted sandwich.
I began craving chicken salad when Scott and I had a mini-cation down in Chattanooga. Chattanooga is a funky and vibrant river town (city) on the Tennessee/Georgia border, and is one of my favorite places to go. This was the first time I had stayed in Chattanooga for any extended period of time, but I can promise that it won’t be the last. Chattanooga is too full of music events, art sculptures, and theater, small stores, and, again, great food, for me to not go back for an extended period of time.
In true foodie fashion, we basically just vacationed with our stomachs and ate at every fancy hipster joint we could find. In other words… the perfect vacation.
Like, check out these stairs into a little Mexican restaurant on the outskirts of town. How funky is this?
We also went on a river cruise with… about 100 elementary school kids. Talk about a nightmare, but it was nice to watch the teachers try to control the situation without having any responsibility for once. (Conversely, it was frustrating seeing teachers not thinking their students needed to be controlled… despite the captain asking them to do so!). Still though, the sights were beautiful.
As we were walking between locations, we passed “Chicken Salad Chick,” a whole chain dedicated to chicken salad. We didn’t go in, but that got my wheels turning that maybe (just maybe!) I should give chicken salad a second chance.
And oh am I glad I did. I pulled ideas from at least four different websites, with The Pioneer Woman‘s guide to making a chicken salad base being the most prominently helpful.
- ½ cup mayonnaise
- ½ plain Greek yogurt
- 1.5 tbsp balsamic vinegar
- .5 tbsp lemon juice
- 1 tbsp brown sugar
- ¼ tsp salt
- ½ tsp pepper
- 1 small honeycrisp apple, peeled and diced
- ½ cup cranberries
- 2-10oz cans of shredded chicken
- Combine all the ingredients, and add the shredded chicken!
Give this a try… and let me know what you think! What’s your favorite version of chicken salad? Did you modify it? The comment section is below!
My roommate literally (as in about 2 minutes ago) showed me this song and I just couldn’t help but think what a perfect pairing this is to chicken salad. Chicken salad and the warm spring/summer months are so symbiotic. When this Tennessee band plays this song reminiscing the summer adventures they’ve had, I can’t help but think of my past adventures not only to Chattanooga, but also of my childhood when I could just have innocent fun without stressing about what the following year would bring. Ah, nostalgia.