After years of feeling pretty meh about chicken salad, I've suddenly changed my mind and can't resist trying any chicken salad recipe I come across. It all started with the Chicken Salad Veronique, one of my favorite 2013 recipes and one with a special story behind it, and I haven't stopped trying new variations since then!
This one is unique in that it's the first warm one I'd tried. The chicken salad itself is pretty basic, lightened up with a mix of canola mayo and Greek yogurt, but I chopped up the apple included in the recipe instead of simply adding it as a sandwich layer. The best part is the shredded cheddar added to the top and broiled, warming the sandwich throughout. We ate it on toasted English muffins per the recipe, but you could nix the bread completely and broil in an oven-safe dish then eat with crackers or just a fork. Any other chicken salad recipes out there I should try?
One Year Ago: Alexia Recipe Inspiration Two Years Ago: Cranberry Poppyseed Bundt Cake and Tijuana Trash Snack Mix Three Years Ago: Cauliflower and Chickpea Stew with Couscous and Southwestern Potato Nachos Four Years Ago: Chocolate Chip Bailey's Torte Chicken Salad Melts slightly adapted from Cooking Light September 2013 Ingredients: -2 cups shredded skinless boneless chicken breast -1/4 cup plain fat-free Greek yogurt -1/4 cup canola mayonnaise -1/2 tsp dried dill -1/4 tsp salt -1/4 tsp freshly ground black pepper -3 green onions, green part chopped -6 whole wheat English muffins, cut in half and toasted -3/4 cup shredded sharp cheddar cheese -1 apple, finely chopped -spinach, for serving Directions: 1. Preheat broiler to high and place English muffins on a baking sheet. 2. In a large bowl, combine the chicken, yogurt, mayonnaise, dill, salt, pepper, and green onions. Stir in apples. Divide mixture between English muffins, placing mixture on one half of each English muffins. 3. Top with shredded cheddar and broil for 1 minute or until cheese melts. Add spinach, top half of muffin, and serve immediately.
