Make It!: Amanda’s Chicken Salad

Food lies at the heart of our bodies and our culture; it is there for celebrations and sustenance. NOMaste features a local fierce foodie each month, in four weekly segments. First, an interview, then a top 10 list, followed by a recipe to share, and finally a food review. This food corner will not just feature local chefs but also restaurateurs, buyers, suppliers — any woman involved in any aspect of the food chain, from farm to food truck. Join us each week as we get to know another Foodie in the city. Part I of this month’s series can be found here, and part II can be found here. 

Amanda’s Chicken Salad

2 cups chopped cooked chicken
1/2 cup slivered almonds
1/2 cup green grapes halved
1 stalk celery chopped
1/2 medium red onion chopped
1/2 cup mayo (may be increased depending on preference)
1/2 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon sage
dash of pepper

Mix all items together and enjoy on your favorite bread, cracker or lettuce wrap!

I won’t lie, I am not a huge chicken salad person. I have never ordered chicken salad in my life.  THIS recipe hit all the tastebuds just right, however. It was sweet, savory, and absolutely delicious; a perfect summer salad recipe.

I had these as a lettuce wrap because I didn’t have any bread in the house (not for diet reasons but from sheer disorganization) so I made do with the green leaves and it was delightful! The grapes bring a bright and unexpected flavor that you usually don’t find in a chicken salad (or not one I have seen before). The hint of rosemary and sage was enough to make it interesting and gave the aroma of the herbs almost more than the flavor, so it was not overpowering.

Definitely give this a try — from Amanda’s kitchen, to yours!