– 500g or about 1lb of cooked and cooled chicken (I used vegetarian Quorn chicken pieces)
– 300g or a heaped cup of greek or natural yoghurt
– 125ml or 1/2 cup of raisins
– 125ml of 1/2 cup of toasted pecans or walnuts
– 1 large handful of fresh dill
– about 400g or 1 cup of seedless, red grapes, adjust to suit your taste
– juice of 1-2 lemons
– 1/2 of tsp salt
– 1/2 of tsp pepper
– half of red onion
I have been loving this recipe lately. It is the perfect packed lunch to bring to university. The combination does sound odd, I grant you that; however, the flavours marry together so well. Make it then judge I say. When it comes to food I am big texture person. This ‘chicken’ salad ticks all the boxes with crunch, chewiness, acidity, creaminess and sweetness. For the omnivores out there this would work just as well with left over turkey or chicken from a roast. It would actually have made an excellent post-thanksgiving meal. What is great about a salad like this is that is not only very filling, but it also pairs well with a side such as couscous, quinoa or boiled potatoes, but equally you can using it as a sandwich filling. I recommend making a large batch and using it as sandwich filling during the week for a quick go-to lunch. Chicken salad to me screams summer BBQ, but this twist on flavours makes this recipe perfect for the colder months.
- Finely mince the red onion and roughly chop the dill.
- Halve the grapes.
- In a large bowl combine all the ingredients except for the lemon juice, salt and pepper.
- Begin by adding the juice of just one lemon. Taste and adjust. Depending on the juiciness and size of lemons I will add more or less.
- Add the salt and pepper.
- Serve! Enjoy the chicken salad on its own or with a side of quinoa or couscous. My personal preference is to drizzle either quinoa or couscous with some walnut oil and balsamic vinegar to serve alongside the salad. You could also add the quinoa or couscous into the salad and add a little more yoghurt, lemon and salt and pepper.