The other day I got a craving for chicken salad, which is rather strange considering I have never had it before. The reason I’ve never had it before is that it normally has celery in it. Celery makes me want to cry. I hate it. With a passion. I could probably write you a short novel on my hatred of celery, but I will refrain. The abridged version can be summed up like this: I think celery is pure evil and disgusting and I hate it and it is so gross and will act like a 3-year-old and refuse to eat anything with it in it, on it, or touching it. Ewwwww. Since I am making this chicken salad there will be no celery. Anywhere. Ever.
Once I was able to get the thought of celery out of my mind, I was able to really get into this chicken salad. I am fairly certain using greek yogurt made it a lot better than using all mayonnaise. mayonnaise has a time and a place, but I really enjoyed the tanginess the yogurt had. I did include a bit a mayo to give it a little bit of extra creaminess. The one thing I forgot is that greek yogurt is a lot thicker than mayo. I probably should have added in more lemon juice to thin it out a bit more. Other that that everything was perfect. I really liked the sweetness and texture the grapes and cherries added. The cherries were a last second impulsive add-in. They were just sitting right in front of me when opened the cupboard. They seemed like a good idea at the time and they were. I really liked this as a salad with lettuce. They extra creamy yogurt meant I didn’t need any extra dressing. It made a refreshing and filling lunch. I will say the thing I think that made this salad was the chicken. I used the leftover baked chicken I shared last week. I know I went on and on about how great the fresh herbs were on that chicken. The fresh herbs really, really made this salad taste amazing.