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This chicken salad is a favorite go to recipe for lunch. The crunchy radishes add a refreshing flavor to the already delicious dish. I like to make extra chicken when I make dinner and save a chicken breast or 2 so I can make this salad for lunch the next day.
What makes this salad different are some of the flavors I like to add. Tabasco and Worcestershire are 2 ingredients you don’t see in traditional chicken salad, but I like things a little spicier. If you are in the mood to keep things healthy you can use yogurt, but if you want it to taste richer and don’t mind a lil extra, go for the sour cream.
Chicken Salad
Servings: 2 people
Ingredients
- 2 cooked skinless boneless chicken breasts
- 1 large celery stalk diced small
- 3 radishes diced small
- 2 green onions diced small
- 1 ½ tbsp mayonnaise
- 1 ½ tbsp plain greek yogurt or sour cream
- 1 tsp extra virgin olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp worcestershire sauce
- ½ tsp tabasco sauce optional
- Pinch herbs de provence optional
Instructions
- Cut up cooked chicken into small cubes.
- Mix cut up chicken and vegetables in a bowl.
- In a separate bowl mix all of the spices and wet ingredients.
- Combine the wet ingredients with the chicken and vegetables.
- Serve on crackers, a bed of lettuce or in a sandwich.
