I love chicken salad. I’ve eaten and made multiple variations in the past but one in particular stands out in my mind. Before it closed, a local health food store called Sandy’s in Houston made a chicken salad that was to die for – it had big chunks of chicken, chopped apple, toasted pecans and Vegenaise. Sounds simple enough but it was SO delicious! Come to think of it, it was Sandy’s chicken salad that got me hooked on Vegenaise, and I’ve used it ever since!

Of course I had to try and recreate this favorite of mine! I’ve lightened up my own version by incorporating plain Greek yogurt to achieve the authentic creaminess of a hearty chicken salad. I do use a bit of Vegenaise since I love the flavor but you could either substitute mayo or use more yogurt if you prefer. For an ultra-quick lunch, I used leftover chopped rotessierie chicken but feel free to use your own cooked chicken of choice. I’ve already eaten two shares of this salad – served as lettuce wraps as well as slathered on my newly baked sandwich bread with Timtana– and both were equally delicious!

What is your favorite version of chicken salad?

Rosemary Apple Chicken Salad

Ingredients

2 1/2 cups cooked boneless, skinless chicken, chopped
3 green onions, chopped
1 small apple, chopped (about 1/3 to 1/2 cup) – you could sub or add grapes if desired
1 large stalk celery, chopped
3 Tbsp raw or toasted pecans, finely chopped
1/3 cup plain yogurt (I usually use Greek)
1 to 2 Tbsp Vegenaise or mayo (depending on how creamy you want the salad)
1 tsp dijon mustard
1 tsp fresh rosemary, chopped
Salt and pepper to taste

Directions

1. Add all ingredients into a medium mixing bowl and stir to combine. Enjoy!

Good served as a sandwich, with crackers, over a bed of lettuce or in lettuce wraps!