I made this recipe for my Girls Weekend trip... we were each responsible for a meal, and I drew Saturday lunch which we ate on the boat on the lake. I was originally planning on doing some pasta and a salad, but when I found out I was serving lunch on the boat, the preppy boyfriend suggested Chicken Salad so I ran with that.
This is a recipe I adapted from a Martha Stewart recipe (click here for the Martha version). I doubled the recipe and it was more than enough for the 10 of us. I served it on the boat with Croissants. I love this recipe because although I like chicken and tuna salads... I hate mayo... this recipe creates a delicious chicken salad, using plain yogurt instead of the mayo (thank you Martha)! It's a healthier version of a southern classic! I didn't add it the first time, but the next time I make this recipe I'm going to add dill as well.
1 lb chicken breast (I sauteed mine in a skillet the night before, but you could easily buy a rotisserie chicken and just use the breast meat)
1 cup plain yogurt
2 tablespoons dijon mustard
3 tablespoons fresh chives
1 large granny smith apple
juice of 1 lemon
2 diced celery stalks
1 cup red seedless grapes
5 croissant rolls
salt and pepper to taste
Dice chicken into small pieces and set aside. Dice apples into small pieces and squeeze the lemon juice over the apple pieces in a bowl. Toss gently around so the lemon evenly coats the pieces, this will keep them from turning brown. Dice the celery, and the chive, and pull the grapes from the stem. In a large bowl mix together the yogurt, dijon mustard, and salt and pepper. Stir in the chicken, apple, grapes, chives, and celery until evenly coated with the yogurt mixture. Cut a croissant roll in half and spoon a healthy portion onto the open face of the croissant.
It was a delicious lunch, for a hot day on the lake. And because we used yogurt instead of mayo it kept very nicely in the cooler on the boat ride! I also ate some of the chicken salad on Ritz crackers and it was tasty and delicious!