I’ve gone all heart-eyed-emoji over this chicken salad recipe. The sandwich is a classic lunch that really needs a refresh. The concept is great, but it is often just so plain. Chicken and mayonnaise just doesn’t scream flavor.
This Better Chicken Salad is all about the spice blend, which is full of awesome flavor. It includes a rarely used and often overlooked ingredient: celery salt. It has such a distinct taste that works so well with chicken. You could definitely use this spice blend as a rub for grilling chicken and it would be divine.
There is something about chicken salad on a croissant that feels so fancy to me. So as often as I can, I remember to pick some up if I’m planning sandwiches for lunch. The little details make simple things feel elegant and special. If you serve lunch with lemonade in tall glasses, some fresh fruit and cloth napkins, I’d say your guests will feel quite spoiled.
If you love the idea of classic recipes getting a well-deserved makeover, you’ll love this too.
Better Chicken Salad
- 1/2 teaspoon paprika
- 1/2 teaspoon onion salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 cups chopped chicken (from two large or three small breasts)
- 3 stalks of celery finely diced
- 2 teaspoons lemon juice
- 1/4 cup mayonnaise
- 1/2 cup plain Greek yogurt
- salt and pepper to taste
Whisk together the mayonnaise, yogurt, lemon juice, and all five spices in a small bowl.
Add 1/2 the dressing to the chopped chicken* and diced celery. Stir and continue to add more, by the spoonful, until it is creamy but not too saucy. Taste the finished chicken salad and add salt if needed.
Refrigerate for at least 1 hour before serving.
Serve on croissants (or crackers, in a wrap or on fresh salad greens).
*If you are cooking your own chicken breasts, be sure to sprinkle them on both sides with salt and pepper before cooking.
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