Chicken Salad Spread

Sometimes with picky eaters it is all about TEXTURE.

A chicken salad of chunky pieces will suit some but what about those who can’t manage the chunky bits but are happy to eat anything with a ‘sauce’ or ‘dip’?

This recipe can be adapted to several textures, can be used as a sauce or dip, as a spread for crackers, a ‘value add’ for sandwiches, burgers or and elegant filling for a croissant (thanks to Kris Longwell for this idea).

All sorts of veggies can be hidden in this spread as well, to ‘value add’ to a happily eaten but maybe not so nutritious meal.

Basic Ingredients
1-2 cups cooked chicken diced
1/4 cup mayonnaise (or to taste)
1/2 cup green apples, diced
1/2 cup celery, chopped
Sea salt and pepper to taste

Directions
For chunky texture – Combine all the ingredients above in a large mixing bowl.

For creamy texture – Add to a small food processor and pulse to combine well and make a creamy texture. This wonderful texture is easy to spread on sandwiches or crackers.

Serve

Spread on bread as a regular sandwich or pinwheel sandwich.
Wrap in a lettuce leaf for a lettuce wrap or “creamy green sausage” – with or without other vegetables
In a small bowl for dipping veggie sticks or crackers.
Serve on a bed of greens with diced tomatoes and avocado.

Variations

Add a little cooked crisp bacon chopped finely.
Add some chopped fresh parsley and/or dill or baby spinach.
Add a little minced red or green onion.
Add some dried or fresh tarragon – My personal favorite!
Swap chicken for turkey, ham, hard-boiled egg, salmon, or tuna.
Swap mayonnaise for Greek yogurt or use half and half.
Swap green apple for a sweet red apple or pear, sliced red or green grapes (best added after blending), or pineapple.
Add some avocado.
Add grated carrot, broccoli, or sweet potato.
Season with a little curry powder, mustard, garlic salt or cumin.
Add slivered almonds or pecans if no nut allergy.