I don’t like to brag, but I do make a pretty good chicken salad. Which, is great, because we eat it A LOT of it for lunch or a light dinner during the summer months. There’s usually chicken leftover from one meal or another during the week, or I’m grilling so often it’s no biggie to cook a couple extra chicken breasts to make up a batch. It keeps great in the fridge for a few days, and makes for an easy and quick lunch during the week.
The fresh rosemary certainly sets it apart from other chicken salads. But, I think the thing that really makes it shine is the addition of honey. I like the hint of sweetness it brings. I like mine on a whole wheat bread, with lots of sprouts on top. However, when served on crostinis, it makes a lovely appetizer.
Rosemary Chicken Salad
1 pound cooked chicken (about 2 cups), shredded
1/3 cup mayonnaise
3 Tbsp plain Greek yogurt
1 Tbsp + 1 tsp dijon mustard
1 Tbsp honey
1 tsp fresh rosemary, chopped
1/2 small red onion, finely diced
1/2 cup dried cranberries
1 tsp kosher salt
1/2 tsp black pepper
Make the dressing in the bottom of a large bowl by combining mayonnaise, Greek yogurt, dijon mustard, and honey. Whisk until combined.
Add in remaining ingredients and mix until combined. Serve on multi-grain bread with desired toppings.
