When I started to develop this recipe, I asked myself, “does the world really need another chicken salad recipe?” and the answer is ABSOLUTELY.  Who doesn’t love a chunky, creamy, crunchy salad that can is as versatile as you need it to be??  I mean we keep a giant bowl-full of chicken salad in our fridge, and eat it like ice cream.  We’ll use chips, greens, wraps, and straight up spoon feed it to ourselves right out of the bowl whenever the moment strikes us.  In this family, WE LOVE CHICKEN SALAD.

Now I’m aware I already have another chicken salad recipe on the blog, my Tropical Turmeric Chicken Salad, and yes, it IS the bomb, in case you were wondering.  But it’s also what I’d call a “specialty” flavor, meaning, hey, not everyone and their mom might love turmeric.  This Poppyseed Chicken Salad is definitely what I’d consider more of a traditional style that might be a better crowd pleaser for your family gatherings.

We’ve got a little sweet with some fruit, a little crunch with some veg, extra protein a la boiled eggs, and some good fats via walnuts!  The poppyseed dressing is crucial!  Just enough sweet, but not too much.  I left the spice department wide open here, as I myself LOVE salt and would suggest salting this bad boy pretty well.  It makes a TON of chicken salad, so plan accordingly.

Sadly, you may notice my witty banter, verbal quips, and length of blog entries to start dwindling here over the next few weeks, and that’s because we’re getting close to BABY TIME! I’ve been working my butt off to really get a ton of recipes lined up for the weeks leading up to new baby’s birth, and for maternity leave after, so this mama is LE TIRED.  With a few weeks left, my body is telling me it’s time to rest, so for once in my life, I’m trying to listen! (imagine that haha)  So these last few blog posts will most likely be short, sweet, and to the point.  But hey, you’re here for the food anyways, right??!

Ingredients:

5-6 cups diced chicken

1 cup red, seedless grapes, halved

1 cup apples, diced

1 cup celery, diced

1 cup walnuts, chopped

4 boiled eggs, diced

1/2 cup red onion, diced

Poppyseed Dressing (recipe found here)

generous amounts of salt and pepper to taste

Optional: Serve in a collard green wrap

Directions:

  1. Combine all ingredients in a large mixing bowl and mix well to combine.
  2. Eat immediately on a bed of salad, by itself, or wrapped in a collard green.
  3. Keep refrigerated until ready to eat.  ENJOY!

 

 

 

 

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