This is my most favorite chicken salad with ultra flavor, yet made with light mayonnaise and fat free (preferably Greek) yogurt, hence a "Happy" chicken. It is adapted from a recipe called Rosemary Chicken Salad in the April 2005 issue of "Cooking Light" magazine. The addition of fresh herbs, onions and smoked almonds make this chicken salad stand apart. But this recipe is versatile enough in that you can play with the selection of herbs and nuts (or lack thereof), but I recommend that you try it my way first. I like to serve it on toasted buttery (top sliced) hot dog buns but some good whole grain bread is good too. Bon appetit! —Regine
Chopped chives (I like to cut them with scissors) or scallions if you prefer
Chopped red onions
Large garlic clove, crushed
Light mayonnaise ( I like the Hellman brand; says 1/2 the calories of regular mayo)
Fat free (preferably Greek) yogurt
Dijon (or regular) mustard
Juice of a lemon and zest of half of the lemon.
Turmeric ( good for you and gives nice yellowish tint)
Smoked sweet paprika
Fresh chopped tarragon (or, if you prefer, you can use a different herb like 1-2 tsp chopped fresh rosemary)
Sriracha sauce for a very mild hint of spiciness (at least to me) or more to taste
1/3 to 1/2 cups
Chopped smoked almonds (I use Blue Diamond brand, almonds smokehouse)
I like to boil the chicken in plain water, cool, and then chop.
In This Recipe
Combine all ingredients except the chicken, almonds, chives and tarragon. Taste and adjust seasoning to taste if necessary. Stir the chicken and almonds; then fold the chives and tarragon.
Serve (about 1/3 cup each) the chicken salad on 8 toasted (or grilled) buttery hot dog rolls ( I use Pepperidge Farm Top Sliced Hot Dog Buns), or use 16 slices of good quality whole grain bread to make 8 sandwiches). Or do what you want with it. If desired, sprinkle additional chives or scallions.