This summertime salad, named after our late cat, Gigi, encompasses a nutritious lunch or dinner: protein from the chicken and nuts, plus a bit of sweetness from the grapes. Although Gigi has been gone for almost two years now, I always expect to hear the clickity clack of her nails on the kitchen floor whenever I started to make this. She always liked a sample of chicken before I mixed it together.
I don’t like heavy, saturated salads, so this is nice and light tasting, but you can always use more mayo and/or yogurt if you prefer. As always, these are approximations and you can always use more or less of one ingredient to suit your own palate!
Gigi’s Chicken Salad
• About three cup cooked boneless breasts of chicken
• A half cup of red grapes
• Some chopped celery, if desired
• Small handful of chopped almonds, walnuts, or pecans
• Chopped fresh (or dried) dill weed
• Chopped fresh parsley (if desired and available)
• About a tablespoon of mayonnaise
• About 2 tablespoons of Greek yogurt (or 3 tablespoons of mayo)
• Salt and pepper
Dice chicken into bite sized pieces. Slice grapes into half, add the chopped nuts, herbs, and salt and pepper. Add the mayonnaise and yogurt, mix, and refrigerate until ready to serve. Place on a bed of lettuce or spinach with crusty bread or a pita pocket.