Alex's Traveling Chicken Salad
If you followed our trip to New York, you know that Emily and I are obsessed with this chicken salad. Even after eating it for three days straight, we’re still craving more. This delicious recipe comes from my good friend Alex—so naturally, we’ve named it Alex’s Traveling Chicken Salad.
Alex’s Traveling Chicken Salad
Ingredients:
• 6 cups diced leftover roast chicken
• 1/2 cup finely diced celery
• 1/2 cup finely diced white onion
• 1 cup finely diced apple (use Honeycrisp for sweetness or Granny Smith for tartness)
• 1 cup toasted nuts (pecans, walnuts, almonds, or hazelnuts)
• 1/3 cup fresh herbs (a mix of parsley, dill, and tarragon)
• 1 cup homemade mayo (try this 2-minute version (https://www.seriouseats.com/two-minute-mayonnaise) using olive oil)
• 1/2 cup coconut or Greek yogurt
• 1 tablespoon Dijon mustard
• Juice of one lemon
• Salt and pepper to taste
Instructions:
Mix all ingredients together in a large bowl. Adjust seasoning to taste with salt, pepper, or more lemon juice if needed. Enjoy on its own, as a sandwich filling, or with crackers for a snack!
