Author Notes
Using up leftover chicken is a happy hobby of mine. Sometimes it's fried *yum* This simple but tasty chicken salad incorporates the deliciousness of the fried chicken's light breading plus a tangy bite from Greek yogurt sour cream. Simple and highly customizable. —jampot
Ingredients
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2
5 oz. leftover boneless/skinless pan fried chicken breasts
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1/4 cup
plus 1Tbsp Greek Yogurt Sour Cream
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1 tablespoon
lemon juice
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1/2
medium sized apple, diced
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1/3 cup
grapes, halved
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2
medium celery stalks, diced
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2
green onions, green and white parts, minced
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1/4 cup
toasted walnuts
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course kosher salt and pepper to taste
Directions
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In a bowl, combine the Greek yogurt sour cream and lemon juice. If you like a creamier chicken salad, add a bit more of the yogurt sour cream. Whisk a few times to mix well.
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Dice the leftover cold fried chicken breasts. If your breading/batter was seasoned, go lightly with the salt and pepper later on.
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Add the chicken to the yogurt sour cream mixture as well as the apple, grapes, celery, green onions and walnuts. Toss gently and season with salt and pepper to taste.
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I serve this over mixed greens or on two pieces of homemade bread for a yummy sandwich. Try a splash of lemon juice to top if you like the tang - I do!
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