Summer Chicken Salad
I’m back with yet another salad favorite of mine. If you already don’t know, I live in Las Vegas, NV. Here in Vegas, the month of July goes one of two ways. The first is the rare early monsoon season where it dumps rain at random times, is super humid and occasionally hot. The second is the excruciating triple digit temperatures nonstop. This week it is suppose to get above 110°F for a majority of the week.
So when it is SO hot you can fry an egg on the sidewalk, I loath turning on the stove or oven. Creating meals that require little to no cooking is my main mission when the heat takes over. Because of this, my Summer Chicken Salad is a main staple at the moment.
The best part about this recipe is there is ABSOLUTELY no turning on of the stove or oven.
Summer Chicken Salad
Ingredients
- 8 oz cream cheese softened
- ¼ cup mayonaisse
- ¼ cup plain greek yogurt
- 2 cups rotissere chicken chopped
- 1 cup walnuts chopped
- 2 cups granny smith apples chopped
- 1 cup craisins
- 2 tbsp fresh chives chopped
- 1 tsp dried dill
- salt and pepper
Instructions
- In a large bowl, combine cream cheese, mayonnaise, and greek yogurt. Whisk until combined and smooth. Over top add in the rest of the ingredients. Stir to combine. Refrigerate for at least 2 hours before serving. Can be eaten alone, on a crossiant, or in a lettuce wrap. All are equally tasty.
Nutrition
I’ve been living on this chicken salad for the past week. Be careful though, the combination of the sweet from the Craisins, the sour from the granny smith apples, and the savory from the chicken and cream cheese…you may find yourself eating a lot more than one serving at a time. Another thing I like to do with this chicken salad is to use it as sort of a chunky dip and scoop it out of a bowl with pita chips. SUPER tasty!
To make this recipe vegetarian, just omit the chicken and add in double the amount of the walnuts, apple, and craisins.
What are some of your go-to recipes when the weather is too hot to cook? Hope y’all have an amazing week!
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