make Waldorf-ish Chicken Salad!
I’ve mentioned before about my utter distaste for mayo, and I am not a huge fan of raw celery either, both of which are found in a traditional Waldorf Chicken Salad. So when I saw Isabel of Family Foodie‘s Chicken Salad made with Chobani’s new 0% Pear Greek yogurt, I was inspired to remix this classic. Even after some tasty baked pancakes and granola recipes, I still had a couple containers that the awesome Chobani folks sent me (though I am sure the apple flavor would work equally well, for those still unable to find the new flavors), as well as some of the California Walnuts that I got to sample, and a few chicken breasts in the freezer (you could certainly just grab a rotisserie chicken from the grocery store, or use some leftover roast chicken). I was all set.
Oh my goodness oh my goodness, was this amazingly, awesomely delicious! The three of us devoured it for dinner one night, me on a salad, and The Hubby and The Bug had it on a pita. They each got a sammie the next day, and you see that bowl in the picture? Yep, that was ALL MINE! So clearly this recipe made a lot, and you can certainly cut it in half, if you like. But why, when you can prep this once and feed the family for a couple days?!
I loved how the addition of mustard added a piquantness that toned down the sweetness of the yogurt, and the ever so slight hint of onion from a bit of chive (I don’t dig raw onion, so you could totally add more, if that’s your thing). Hubby said he would have preferred the grapes quartered, but I liked the big, juicy bites, and quartering grapes is a total pain – so that’s your call. Mmm, then some crunch from the walnuts. There are no words! And all the protein this mama needs from both meat and Greek yogurt – perfect!
Mmmmm, you know you want a bite of that!!
So which one – mayo or mustard? I’m definitely a mustard girl!
- About 4 c shredded, cooked chicken (I poached about 1⅓ lb boneless, skinless chicken breasts)
- Two 6 oz. containers Chobani 0% Pear Greek yogurt (could probably substitute apple, pomegranate, or honey flavors with delicious results)
- ¼ c Dijon mustard
- 1 c grapes, halved or quartered
- ½ c chopped walnuts
- 1 T chopped chives (or more, to your preference)
- 2 T apple cider vinegar
- salt and pepper, to taste
- Add all of the ingredients to a large bowl, and stir to combine.
- Serve on a sandwich, salad, crackers, pita, etc.
Disclaimer: The author received samples of Cobani 0% Pear Greek Yogurt and California Walnuts for recipe development and review purposes. All opinions are my own.
This recipe was shared with: Weekend Potluck #58
Want to see lots more yummy food from me and my friends, and cute pictures of my kid?