Sweet Corn, Bacon and Scallion Greek Yogurt Chicken Salad.
I am all about snacks.
I like to eat snacks for meals.
I much prefer snacks over actual dishes, at least most days of the week. Snacks are easier and often crunchy and salty. Snacks mean I can eat a bunch of different things at the same time which keeps me from being the boredest (it’s now a word) person ever and snacks are so… so… satisfying.
Snacks can also include chocolate and wine soooo… yeah. That’s why I like them.
I get that this chicken salad can seem a little boring.
It is one of those snacky meals that tastes better than you anticipate. It’s one of those snacky meals that can be eaten a bunch of different ways: on crackers, on toast, stuffed in an avocado, melted into a grilled cheese or shoved inside a warm croissant or pita. It gets a little tastier if it sits in the fridge for a few hours and even better if you add some hard boiled egg. Obviously. Eggs eggs eggs, it’s all I can think about. I almost shared another egg recipe with you today – accidentally on purpose of course – and then was like whoa. Reel in the egg talk. It’s enough.
So my mom made a lot of chicken salad when I was growing up. She still does – I’m pretty sure it is one of her favorite meals. She uses the canned chicken but that’s not why I wouldn’t touch it with a ten foot pole – it was only because she looooves her celery in there.
I… do not like celery.
That is the understatement of the century. The abhorrence I feel for that crunchy little green stick may be stronger than anything I feel for broccoli or carrots. It’s just so… crunchy. In a bad way. And like sour or something.
I can’t do it.
I’d beg my mom to make some chicken salad without the chopped green stuff and she would look at me like I had four heads. Celery in chicken salad is like the chocolate to her peanut butter.
I enjoyed the actual chicken salad so much, however, that I would occasionally sit there and pick out every single little green chunk. It’s one thing that I still actually find myself doing with celery – one thing that I just can’t get over. I’ve forced myself to learn to like pepperoni on pizza and onions in, well… everything, because my growing age and utter laziness would hold me back from picking it all off. Well laziness and hunger. But not celery. No way jose.
Two yeas ago I made a grilled greek chicken salad and used some greek yogurt instead of lots of mayo. I am all about the yogurt since it’s a bit tart. I just go nutso over tart flavors. Also, how in the heck was that two years ago? I definitely thought it was last year. Wrong. It was 2011. Sheesh. Stop it.
Anyhoo – this tastes like summer to me. It’s super refreshing but a bit heartier than regular old chicken salad. I am ready, summer. Bring it on.
Sweet Corn and Bacon Chicken Salad
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2/3 cup plain greek yogurt, preferably full fat or 2%
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons dijon mustard
- 1 cup cooked sweet corn kernels
- 4 bacon slices, fried and crumbled
- 4 green onions, sliced
- 2 tablespoons chives,
- crackers/toast/pitas for serving
- Add shredded chicken to a large bowl and season with salt, pepper and paprika. Add yogurt, mayo and mustard, tossing well to coat, then fold in the corn, bacon, chives green onions. Taste and season with more salt and pepper if desired.
And these crackers? The TJ’s pita crisps. I want to live inside that box.