Even though this chicken salad has
been floating around for ages, I was only introduced to it a few years
ago by my friend, Kary.
We
were hanging out at her house and she made it for lunch one day. I was
practically mesmerized by all the ingredients she was mixing together.
It all seemed so odd…and yet wonderful.
I
knew immediately how much I would love it. I’ve been enjoying it
regularly ever since. She just served it on its own, but I really love
it as a sandwich. Either way, absolutely delicious.
- • 2 tablespoons mayonnaise
- • 2 tablespoons plain Greek yogurt
- • 1 teaspoon dijon mustard
- • 1/4 teaspoon onion powder
- • 1/4 teaspoon salt
- • 1/4 teaspoon pepper
- • 2 tablespoons dried cranberries
- • 3 tablespoons chopped pecans
- • 1/4 cup diced Granny Smith apple
- • 1 can (10 ounce) white chunk chicken breast, broken up into pieces
- • baby spinach leaves, optional
- • 4 croissants or soft dinner rolls, optional
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