I hosted our play group today and served my new favorite chicken salad along with warm pita bread, sliced avocado, a version of this spring vegetable rice salad and fresh fruit.
The recipe isn’t new. It’s one I used to make all the time but with a few additions. Just needed a little tweaking. Also, it contains zero mayonnaise. I love the taste of mayo, but I’m not a fan of the ingredients.
- 2 cooked chicken breasts, chopped
- 2 ounces cream cheese, softened
- 1/4 onion
- 1 stalk celery, chopped
- juice of 1/2 lemon
- 1 TBSP Dijon mustard
- 2 TBSP parsley
- 3 sage leaves
- 1/4 to 1/3 cup olive oil
- 1/2 cup toasted almonds
- 1/2 cup grapes, halved
- Process all ingredients, except olive oil, almonds, and grapes in food processor until well combined. With food processor still running, slowly drizzle in olive oil until desired consistency reached. Transfer to a bowl and stir in almonds and grapes.
For some reason, I always crave chicken salad when I’m pregnant…
Baby #4 due to arrive in November.