Photo: José Picayo
Hands-on Time
11 Mins
Total Time
11 Mins
Yield
Serves 4 (serving size: 1/2 cup salad and 1/2 cup crackers)

A combo of yogurt and mayo gives a traditional chicken salad more zip. We like the richness of white and dark meat, but you can use all one type. Serve with Steamed Sugar Snap Peas.

How to Make It

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add chicken and onion; toss to combine. Serve with crackers.

You May Like

Ratings & Reviews

jazzwood's Review

NicoleAU
April 03, 2012
I loved it! First served it on a bed of greens with finely sliced vegetables. Even better two days later as a Chicken Salad Sandwich. Used 6 Tablespoons canola mayonnaise and omitted the Greek yogurt because of allergies in our family. Also, used 1/4 cup finely sliced shallot instead of red onion because I had it on hand. I look forward to making it again.

Marion9560's Review

Loutraki3
October 04, 2014
N/A

NicoleAU's Review

Audreysmom
December 10, 2012
This is by far the best chicken salad recipe I've ever had. I added sliced red grapes and omitted the onion (sliced almonds are a nice substitute for crunch).

Loutraki3's Review

Marion9560
July 23, 2012
Phenomenal. I have made this 4 times over the last three weeks. It's great to store and take for lunch. I have been boiling chicken breasts instead of using rotisserie to make it easier and healthier. Tastes elisions anyway. This is staying in the repertoire of repeat recipes. The tarragon really adds zip for a bored palette.