Chicken salad is one of those things I instantly crave at the first sign of summer weather. My eating habits are fueled by the weather, it’s summer now and the temperatures are hovering around 90 degrees on a daily basis, I want things that are cool and refreshing. Chicken salad is one of my summer time favorites, but I have to admit, I tend to be picky about my chicken salad. For starters, onions are a deal breaker, without exception. I tend to be so picky that it’s just easier to make my own.
This recipe actually comes from my aunt, she has made it for as long as I can remember and it is always a hit. I tweaked it a tiny bit to make it a little more healthy. Her recipe calls for all mayo but I subbed plain Greek yogurt. The mayo version is definitely better, but I can’t afford to splurge with beach season so close.
Here’s the tricky part, you may want to tweak these ingredients based on your own personal taste. I tend to like mine a little drier than most, if it’s too dry for you just add more Greek yogurt or mayo. In fact, you can add more or less of any of the ingredients, just try it as you’re making it to see what you think.
- 4 large chicken breasts
- 3 red apples
- 3/4 pecans
- 2 tablespoons sweet pickle relish
- 1 and 1/4 cup plain Greek yogurt
- a pinch of salt and pepper
Boil chicken and shred with a fork.
You’ll need to process the chicken, apples, pecans, and relish in a food processor. I just do one ingredient at a time, and add to a large mixing bowl when processed. Once all ingredients have been processed add Greek yogurt and a pinch of salt and pepper. Mix well.
Refrigerate overnight for best flavor.
Serve on a bed of lettuce with fruit, on crackers, croissants, or bread for a great summer time sandwich.