The Chicken Salad Recipe I ate every day for two summers

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nut-free and provide a similar crunch.

Grill the boneless skinless chicken breasts, oiling them with olive oil and seasoning with salt and pepper.

Grill on high heat for 6-7 minutes per side until cooked through and internal temperature reaches 165°F.

Remove chicken from the grill and cool in the refrigerator for 25-30 minutes.

Slice and dice the red onion, garlic, and celery into small pieces.

Add sliced almonds to the mixture, or substitute with pistachios or pecans.

Once cooled, cut the chicken into thin strips and medium dice.

In a bowl, combine the chicken, diced vegetables, mayonnaise, dijon mustard, fresh dill, and lowry seasoning.

Add sliced red grapes just before serving to maintain firmness.

Serve the chicken salad on a buttery croissant with leaf lettuce and sliced tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens