My chicken salad is only “famous” because it is my “go to” meal for large group meetings, a quick meal when guests arrive after a long day of travel, or when asked to prepare something for a luncheon. Many people have enjoyed my take on chicken salad, especially those who like me dislike mayonnaise and salad dressing. I often serve this with a spring greens salad, fresh croissants, and multi-grain crackers. This recipe serves 6-10 for snacking or 5 -6 sandwiches.
3 boneless skinless chicken breasts finely diced or shredded
1 yellow onion peeled and left whole
2 teaspoons all purpose seasoning
4 stalks celery peeled and diced
3 eggs hard boiled and diced
1/2 red (purple) onion diced
1 can (16 oz) crushed pineapple drained
1 cup yellow raisins
1 cup fat free Greek yogurt
2 teaspoons black pepper
2 teaspoons salt or all purpose seasoning
Bring chicken breasts and eggs to boil (using water) in large pot with peeled whole yellow onion and first 2 teaspoons of all purpose seasoning.
Once chicken is cooked (no longer pink, approx 15 minutes), remove pot from heat, drain and let cool.
Meanwhile dice red (purple) onion. Peel celery and eggs and finely dice each.
Finely dice or shred chicken.
Mix red onion, celery, eggs, raisins, pineapples, and chicken in a large mixing bowl. Add Greek yogurt and remaining seasoning. Make sure to incorporate yogurt and seasoning well. Add a touch of cayenne pepper for a kick, if needed.
Place salad in a covered bowl in refrigerator. Let set for at least 15 minutes. Serve cold.