Making chicken salad with leftover chicken certainly isn’t a new idea, but this recipe is a bit different. I usually follow (mostly) a chicken salad recipe from the Silver Palate Cookbook which calls for sour cream, walnuts, and tarragon. Incidentally, that is one of my favorite cookbooks. I’m on my second copy, and I think I’m almost ready for a third.
The Silver Palate recipe is very good, but yesterday I felt like something different. I didn’t have all of those ingredients, but I did have some Greek yogurt, black currants and a bit of leftover red bell pepper.
It’s common to use celery in this sort of salad, but not being a big celery fan, I never have any in the fridge. I thought that the currants would add sweetness and the bell pepper would give the salad a bit more color as well as some extra sweetness and a satisfying crunch (without any celery!).
This chicken salad is a bit lighter than most chicken salads because it uses Greek yogurt instead of mayo. Much as I love rich and creamy foods, I somehow happen to prefer chicken salad that’s a little less “mayonnaisy.” The yogurt adds a bit of tanginess that contrasts with the creaminess of the mayonnaise. Use about three parts mayonnaise to one part yogurt.
It was easy, quick, tasty, and great for a hot day when I didn’t feel like cooking or fussing in the kitchen.
Chicken Salad with Greek Yogurt and Dried Currants Substitutions and Variations
- If you don’t have dried currants, use grapes or raisins instead; particularly a raisin mixture (Trader Joe’s has a great one)
- Top with spinach or lettuce for extra color and crunch
- If you don’t have yogurt, substitute sour cream
- Try cranberries instead of the currants
More Chicken or Yogurt Recipes
Indian Fish Fillet in Yogurt Sauce