Have I ever posted this recipe? It is my summer favorite. I stole it from Rachel a few years back.
You will need:
red grapes (halved),
red onion (diced),
pepper (to taste)
So, similar to the mango salsa recipe I posted a while back, I use a very unscientific method to measuring ingredients. Basically, equal parts grapes, celery, onion and walnuts
then, add an amount of chicken equal to those four parts (so, if you did 1/4 cup of the first 4 ingredients, then you’d do 1 cup chopped chicken) I like to use rotisserie chicken because its super juicy and you can get a nice mix of dark and white meat. But if not, then just cooked chicken breast is ok, too.
Then you squirt about half a lemon all over the chicken and add your mayo and yogurt. For this batch, I would say that I used 1/4 cup each of the grapes, etc and 1 cup chicken. So I needed one nice big soup spoon of mayo and one nice big soup spoon full of yogurt, plus a liberal dusting of black pepper. Mixed it all up and voila!
I love it best on big round “entertainer” style crackers or a thick bagel. If you do it a couple hours ahead, the flavors meld together really well, but I also eat it right away, like today
two other tips: use some of the celery leaves, too-it really adds a lot of flavor, I usually sneak in extra grapes because it makes the salad so juicy and sweet. plus I like a grape in almost every bite.Filed under Uncategorized | Comments Off