Last night I made chicken for dinner and since my Tim was out of town, we had more left over than usual. So, when I began the search through the refrigerator today wondering what to whip up for lunch, Chicken Salad just sounded really good. I hadn’t had any in a long time!
Now, I know people are picky about their chicken salad. It seems like there is the camp that likes all the mix-ins- like grapes and celery, and nuts. And then there is the camp that adamantly hates that and likes it more plain. Well- I am one of those in the mix-ins camp. But, sadly I didn’t have any of that good stuff on hand to mix in!
So, I created this chicken salad with a fresh summer-flavored twist, using ingredients you are likely to have in your vegetable or herb garden this time of year, or that are in season for you to buy- and yum, yum, yum! I will make this again!
Instead of the traditional grapes, I used strawberries. Instead of celery, I’ve used cucumbers, plus fresh summer herbs and avocado. Perhaps the combination sounds a little weird to you, but it really hit the spot, and it was a great way to use up leftover chicken. It gave me a non-boring lunch for a change, too!
I ate mine right out of the bowl, but it would also taste great served over lettuce or on some good homemade bread! Give it a try!
I don’t have specific measurements here. Just add however much of each ingredient as you want. (Start with a little and you can always add more)
- Cold Chicken- cut into chunks (i recommend a mixture of white and dark meat for the best flavor)
- Fresh Dill (don’t skip this one- it adds the best flavor!!)
- Fresh Chives
- Fresh Parsley
- Red Wine Vinegar (use approx. 1 tsp. per cup of chicken)
- Sour Cream
Give your chicken a rough chop. Medium -sized chunks are fine.
Chop/slice your strawberries, cucumber and avocado into chunks (small to medium)
Chop up the herbs.
Sprinkle in the fresh herbs, salt and pepper.
Pour in the Red Wine Vinegar
And finally, add in a few dollops of sour cream. (Start with a little and add more until you reach the consistency you want.)
Gently stir to combine it all together.
Serve in a bowl, over lettuce, or on some homemade bread!
(*Note: I made this and served it immediately. It can *probably* be made ahead, but I don’t know for sure how the mixture would stand up.- i.e. would the strawberries get soggy, would the sour cream get watery. But, if nothing else, you could mix all the ingredients together, except for the avocado and sour cream, and then add those right before serving)