Chicken salad with dill is just a summertime classic…ideal for a lunch at the pool, a picnic, dinner on the deck. Not only does dill taste like spring and summer to me, I always think of the first time I had chicken salad with dill. It was at Cafe Hon in Hampden. I know lots of people go for their comfort food, but for me, that chicken salad with the dill vinaigrette, it’s the only thing I’ve ever ordered.
Curry chicken salad…a marriage of my deep love of Indian food and good chicken salad. This builds on my classic chicken salad recipe with a few Indian twists. While deep in chicken salad recipe development a few weeks ago, I had a craving on my curry version, but not sure Jeff would like it, I still made a traditional one for him. Surprise! The person who claims not to like Indian food couldn’t get enough of this salad!
I love coming up with fun lunches for my family on the weekends. Inspiration struck in the form of a question. What are their true fav foods and can I put it on a stick? Enter the chicken and biscuit kabob! I toyed around with making homemade chicken nuggets, but decided to keep it simple and just use frozen chicken nuggets and refrigerated biscuits. Guess what takes these over the top? Honey butter! I have never seen Dashiell and Ridgely eat so quickly, raving the whole time about how good these are. Both of them came back for seconds!
As usual I was feeding lots of people, 7 in this case, so I doubled this recipe. Super-easy to do, just cover another sheet pan with foil. You could also add veggies to these kabobs. I knew my kids wouldn't like veggies in honey butter, so I did a veggie plate instead. You could up the healthy factor considerably by using organic, uncooked chicken nuggets, if you do that simply make up kabobs of chicken nuggets only and give them enough advance cooking time before adding a tray of biscuit kabobs. This recipe calls for 4 nuggets per person, I know my kids often eat more than that. If that's the case with your kids, just increase the number of skewers. You could do something like 3 nuggets and 1 piece of biscuit for each skewer - this recipe is so flexible! Happy cooking!
16 Chicken nuggets, breaded and cooked, frozen
1 (4½ oz) pkge Biscuits, refrigerated, sliced in half (I use a pizza cutter)
4 tbsp Butter, unsalted, melted
3 tbsp Honey
Preheat oven to 375.
Place chicken nuggets on a plate and microwave for 2 minutes (this will allow the skewer to piece the frozen piece of chicken).
Assemble nuggets - alternate chicken nugget with a biscuit half. You can do these in any quantity or pattern you like.
Place on a foil-lined sheet pan.
Cook for 10 minutes, in the meantime, in a small bowl whisk together butter and honey.
Remove tray from the oven and carefully brush each nugget and biscuit half with honey butter.
Place tray back in the oven and bake for an additional 2-4 minutes, or until the biscuit tops are lightly browned.
Chicken salad is one of those dishes, that when done right, is food perfection. While I love creating variations of the classic, this simple list of ingredients translates into sublime chicken salad. The creaminess of this salad, which puts whole Greek yogurt in the starring role with sour cream and mayonnaise as the supporting players is so much lighter and more delicious than a chicken salad laden with mayo. A quick lunch, a light dinner…I love opening my fridge door and seeing lots of choices for healthy meals!
Don’t have leftover chicken breasts? Try my recipe for perfect poached chicken everytime.
Chicken salad is an ideal "love your leftovers" dish. Get into the habit of poaching a chicken breast or 2 when you are making dinner. It's so easy at that point to whip up chicken salad, a quesadilla, some soup, a noodle bowl, lettuce wraps, the list goes on and on. And finally, Duke's Mayo...it's the only choice in my humble opinion. Happy cooking!
½ cup Whole milk Greek yogurt
¼ cup Sour cream
¼ cup Mayonnaise (I use Duke's)
½ tsp Kosher salt
1 tsp Garlic powder
2 Celery, minced
2 Scallions, green and white parts, minced
1-2 tbsp Fresh herbs, minced (Tarragon, Flat parsley or Basil)
3 cups Shredded chicken breasts (from about 2 chicken breasts)
In a medium bowl place Greek yogurt, sour cream, mayonnaise, Kosher salt and Garlic powder. Whisk to combine.