This is Meal #2 in this week’s meal plan using America’s favorite: chicken breast. (Well, maybe it’s not your favorite, because you’re tired of it. Hopefully after this week I’ll change your mind!)
If you’re blessed to have an Oma, Nana, Grammy, or Grandma like mine, going to her house always meant a special treat that you could only get from her. (No matter that your mom would make it at home. It was just never the same.) At my Nana’s when I was young, it was always cinnamon toast and hot chocolate. She must have had some secret recipe for her cinnamon/sugar recipe, because I could never quite replicate how it tasted. And I’m pretty sure her hot chocolate was microwaved milk with store- bought packets. But it was always SO good.
When I got a little older, less picky, and more adventurous, it became this chicken salad. I had never had anything like it. Creamy, crunchy, a little sweet, on toasted bread; it was just the perfect combination of, well, everything.
After I got married, she lovingly shared the recipe with me. I made it a few times exactly to the recipe, but then I started realizing that I had a lot of leftover chicken from dinners, and it was silly to buy canned chicken when I could easily chop up the leftovers instead. Then I started cooking healthier. I have never been a mayonnaise fan, but I’ve conceded that it’s a ‘necessary evil’ – until I learned that Greek yogurt pretty much does the exact same job mayonnaise does, but in a much healthier way.
What makes this recipe special? The apples, grapes, and pecans. I love the apples and pecans for extra crunch – normally celery serves this purpose alone, but it again is one of those things I use semi-reluctantly and that I can’t eat by itself. The grapes add a surprising sweetness. Everything together is just the perfect combination for lunch or dinner. So, here is the recipe for Nana’s chicken salad – adjusted to be a little healthier and a little thriftier!
What We’re Re-Purposing:
Leftovers from Baked Chicken: about 2 cups, chopped
1 Apple of your favorite variety, finely chopped
1 cup Seedless Red Grapes, cut in half (or in quarters if you prefer)
3/4 cup Chopped (or Diced) Pecans
1 cup Celery, chopped (about one stalk, halved and/or sliced)
1 tsp. Celery Salt
3/4 – 1 cup Greek Yogurt
1/4 cup Fat-Free or Low-Fat Mayonnaise
*Optional: We are using our seasoned baked chicken for this Second Meal, so it will add extra flavor. If your chicken salad tastes bland, add salt, paprika, or pepper to taste.
*You can also add a teaspoon or two of chia seeds for a hidden boost of nutrition!
There is really no secret to preparing this; the secret is in the ingredients. Combine all of them, and toss to coat. I like to use a fork, because it breaks up the chicken a little and makes it easier to eat. Then simply adjust to taste. Instead of making it in a mixing bowl, I make it directly in a tupperware container for easy storage and less dishes. 😉 Many of these ingredients we keep in our house anyway, so it’s easy to add more of anything as you like. Here’s what mine looks like, completed:
Another reason this is one if my favorites is because of its versatility: You can eat it straight up with a fork.
You can eat it on toasted bread, like my Nana used to make:
You can serve it on a tortilla, as a wrap:
It’s also great as a lettuce wrap if you want to skip the carbs altogether.
For our meal plan purposes, serve this for dinner with a side of cooked baby carrots. This same night, plan to make your overnight stock using more of the celery from this recipe. When you cook your carrots, simmer them in water with a little salt until they reach a desired done-ness. But DON’T DRAIN THAT WATER! I’ve always been conflicted about pouring that water down the drain; with carrots and spinach, cooking in water is healthy, but many of the nutrients leach out into that cooking water, and some of the nutrients go down the drain with it. So this time, drain your water directly into the crock pot, and that will give us a little extra boost for our overnight stock!
To save time, I had the crock pot ready to go while I was preparing the chicken salad. While I had the cutting board out, I prepped some of the veggies for the stock and tossed them into the crock pot. Most of them are root veggies and won’t be negatively effected if they sit for an hour while you eat dinner. The stock can cook for 10+ hours. Mine cooked for about 12 this last time and turned out great. I’ll post the full details tomorrow!
Hope you’re enjoying the meal plan so far, and especially this chicken salad, which has such a special place in my heart. ❤