I love refreshing meat salads. Tuna salad is my sole exception, as I like it savory for a tuna melt. But chicken salad? It must have crunch. It must have moist crunch. Only the firmest green grapes. No purple, black or red either! Green. Grapes. It’s the shit. This goes great on bread, crackers, a flip-flop, you name it.
Ingredients
- 2 cups greek yogurt
- ~1 cup of hummus
- 2 tablespoons mayonnaise
- 1 vidalia onion, diced
- 24 green grapes, quartered
- 0.5 cup crushed walnuts
- 1.5 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 0.5 teaspoon salt
- 2 tablespoons white pepper
- 0.5 cup fresh parsley
- 0.5 cup dill relish
- For Chicken:
- 10 boneless skinless chicken thighs OR 7 boneless skinless chicken breasts
- 2 tablespoon tumeric
- 0.5 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 0.5 tablespoon dried tomato powder (or closest approximation)
- 1 tablespoon white pepper
- 1 tablespoon hot sauce
Cooking Steps
- Preheat oven to 325F
- Add ‘For Chicken’ spices to chicken, coat evenly and place on greased/foil-lined baking sheet
- Bake chicken for 50-55 minutes or until internal temperature has reached 155F
- Chop chicken into 0.5-1 inch cubes, it does not need to be exact
- Add all remaining ingredients including chicken into a big bowl or container for storage, then mix until smoothly blended
- Bueno
