This chicken salad is one of my favorite make ahead lunch recipes. It keeps well in the refrigerator for a few days. You can serve it on bread or croissants as a sandwich, or with some lettuce. I often add avocado – it’s so good!
I rarely order chicken salad at a restaurant because I don’t care for the mayo-laden chicken salad that is often served. My homemade version is fresh, light and made without mayo. I use plain Greek yogurt as the creamy base for my chicken salad dressing. If this sounds strange to you, I promise that your chicken salad won’t taste like yogurt! (You can always use mayo if that’s what you have in your kitchen.)
62 freelance font une offre moyenne de $34/heure pour ce travail
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