Claudia’s Almost Famous Chicken Salad
Serves: | 10 Minute Prep Time | 5 Minutes to Cook
My great aunt, Esperanza Olsen, affectionally known to us as Tía Lala, was an incredible baker who operated a little shop out of the back of her home. No birthday in the Zapata family was complete if you weren’t enjoying Tía Lala’s birthday cake topped with her famous whipped frosting, whose recipe we still cherish.
Lala had a lot of great savory dishes, too but if there’s one that’s been prepared and shared again and again it’s her famous chicken salad recipe. It is a simple one – chopped chicken, diced red onion and celery, mayonnaise, a touch of lemon juice, salt and pepper, and a dollop of yellow mustard, which she believed was absolutely key. Sometimes, Tía Lala got fancy and added chopped walnuts or pecans.
Lala’s chicken salad served on sourdough is one of my husband’s favorite lunches – mine, too – but in search of a good mayo alternative, I’ve recently started toying with her beloved recipe. And, after a little trial and error, I’ve found the best combo is a bit of plain, grass-fed Greek yogurt blended with fresh avocado. All other ingredients – including the must-have mustard – remain. The result is my great aunt’s salad – but better for you. It’s still tangy and creamy but now contains a little more protein, healthy fat and some probiotics from the yogurt. I use one rotisserie chicken so it’s way easier. And dare I say, it’s even more delicious than ever. My mix is not famous yet, so I’ve renamed it Claudia’s Almost Famous Chicken Salad, and I think my dear Tía Lala would have approved!
Instructions:
- Combine the cubed chicken, celery and onion in a large mixing bowl.
- In a small food processor, mix the Greek yogurt, avocado, mustard, and lemon juice.
- Combine the chicken mix with the yogurt blend and if desired, add the chopped nuts. Fold well.
- Salt and pepper to taste, and enjoy!
