A few weeks ago, my boss introduced me to Central Market, the grocery store near our office that puts Whole Foods to pretentious, overpriced shame. When she gets lunch there, she always gets the same chicken salad and it looks always looks delicious. I had been fantasizing about it for weeks, but I also wanted to try my hand at a healthier version. Finally, once I had some leftover chicken from my chicken and dumplings recipe, I knew it was time to strike.
The thing that’s great about chicken salad is that it’s so easy to customize. So I took the original idea — Central Market’s has dried apricots, which I liked — but then I made some substitutions and added a few more ingredients for texture and flavor and…I’m pretty proud of the results!
This is how we do it…
Combine 6-8 ounces 2 percent or full-fat Greek yogurt, two cups of chopped cooked chicken (use canned or leftovers!), a half-cup of chopped celery, and a quarter-cup each of chopped dried nectarines, chopped green onions, and slivered almonds. Then salt and pepper it till you’re satisfied and serve it with something carby and some fresh crudites.
Best chicken salad ever! It made a huge amount too; I had only planned on getting two servings out of it, but I actually got three really large servings. The green onions and almonds were rather inspired — don’t skip them! The onions add a little zing and the almonds add texture and are really good for you!
Make it. And then make everyone at the office jealous.