I remember my mom having her friends over for ladies’ luncheons when I was a kid. She’d make mint-flavored iced tea or lemonade to drink, fruit salad for dessert, and usually serve one of two things for lunch: a pretty arranged salad on a bed of greens along with a couple of sides (one of which was always cottage cheese with chives – her favorite), or tuna salad sandwiches.
My sister and I always felt so grown up at those lunches…and to this day, tuna salad sandwiches are a favorite of mine. This chicken salad is based on classic tuna salad, but with chicken instead of tuna and some of the mayo replaced with Greek yogurt. It’s incredibly simple, but always a favorite.
Serves about 4
1 (12.5 oz) can chunk chicken breast, drained
1 small onion, finely diced*
2 large stalks celery, diced
1/2 cup Greek yogurt
1/4 cup mayo
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
Stir together all ingredients; keep refrigerated until using. Eat on top of salad greens, in a sandwich, stuffed in pita bread, or spread on crackers.
*If you prefer, you can substitute 4 scallions (white and green parts) instead of the onion.
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