This weekend I ate the most incredible fruity chicken salad sandwich at a cute little restaurant in my hometown. Let it be known that I don't even LIKE chicken salad - everything about regular chicken salad grosses me out. But I took a risk and ordered something that even with the label "chicken salad" sounded good because this restaurant only makes delicious food. The risk paid off.
Fast-forward to this morning. I was very productive. Two grocery stores. Laundry. Regular mommy-stuff. And my mission - to find a recipe for this chicken salad I had seven hours away. Nothing on Pinterest seemed exactly like it. So I took aspects of two or three of them plus my memory of what else was in the dish and TA-DA - a new lunch alternative.
It is very tasty. The picture taken via my phone is not great. But trust me. It is delicious. Now if I could just find the recipe for the amazing wheat-berry bread, I'm in business. For now I will eat it on crackers.
Amanda MacB's spin on the Fruity Chicken Salad:
1 1/2 cups of cooked chicken - cut or shredded (I did not measure - just cooked up a few frozen boneless skinless chicken tenderloins)
large handful of red grapes - cut
1/3 cucumber - diced (not sure if what I think of as the difference between cut, diced, and chopped, is accurate, but oh well)
1/2 large granny smith apple - chopped
1 handful of dried cranberries
1/2 handful of pecans (I added these just before putting on crackers, but the choice is yours)
1/3 cup mayo (I hate mayo - hate it - but it is a necessary component it seems, and I don't hate it as much any more)
1-2 tablespoons honey (I'll be honest - I just drizzled this all over until it seemed sweet enough)
Mix all ingredients together in large-ish bowl. Cover. Chill for a few hours. This was great at lunch, but even better tonight once it had relaxed all day in my fridge.
Serve on crackers. Or a croissant. Or wheatberry bread if you are lucky enough to have some.
linking up with Shannan for Money Shot Monday.