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.
Enjoy!
Have you got some favorite combinations? We would love to hear.