Every so often I like to play a game called “What’s in my fridge door” – which almost always results in a delicious, unexpected recipe.
Tonight’s concoction: not your basic chicken salad!
Figuring out what to make from ingredients I already have handy is like playing my own homemade version of “Chopped.” This chicken salad has a lot going on – but every bite is absolutely delicious.
I love cleaning out my pantry to make something fun, and chicken salad is a great go-to because it is so versatile and easy to customize.
Pistachios, grapes and capers may sound like an unusal combination of ingredients, but in this chicken salad they work in perfect harmony.
In fact, the play on sweet and salty is exactly what sets this chicken salad apart from all the other basic recipes.
Better Than Basic Chicken Salad
- 16 oz chicken breasts
- ½ cup mayonnaise
- 1 tablespoon yellow mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon whole grain mustard
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 tablespoon dill
- 2 sweet gherkins chopped
- 3 green grapes sliced in half
- ¼ cup pistachios
- ¼ cup red onion finely chopped
- Bring a pot of water to a rolling bubble. Add the chicken breasts and boil for 20-30 minutes, until the chicken breast is cooked through. Drain and set aside to cool.
- While the chicken is cooling, combine the mayonnaise, mustard, whole grain mustard, garlic and onion powders, capers, lemon juice, dill and chopped gherkins. Stir in the grapes, pistachios and red onions. Chill until the chicken has completely cooled.
- When the chicken is cool to the touch, use a hand mixer to finely shred the chicken. Add the wet ingredients and continue to use the hand mixer to combine completely.
- Chill the chicken salad for at least one hour or overnight to fully develop flavors. Serve on fresh croissants with lettuce or your favorite sandwich toppings. Enjoy!