Foodspin Chicken salad

I love chicken salad my husband not so much he will eat it sometimes but he is not a big fan. I also am very guilty of using either leftover chicken or... gasp canned chicken!

So when my husband came across this article on deadspin.com he showed it to me and I just knew we had to try it.There aren't exact measurements so I just eyeballed most of it and we live in an apartment so grilling wasn't going to work but I did pull out my George Foreman grill and it worked wonderfully.

I started with my boneless skinless chicken thighs and I put them in a ziplock bag then I added the seasonings.

Bag,oil, salt, paprika (smoked or sweet) and cumin. Equal parts of all 3 and enough oil to coat.

Once the grill was heated and the chicken was good and seasoned I placed the chicken on the grill.

It didn't take very long since the GF grill cooks both sides at once. When they were fully cooked we put the chicken in a bowl while we got the rest of the ingredients ready.

 To lighten it up a bit I used low fat mayo and light sour cream. My husband couldn't fine chives so he got dried and I didn't have parsley so I use oregano also dried. We cut everything up and tossed them into the bowl.

We mixed it all together and tasted it and wowza it was so damn good. I am never going back to my old way of chicken salad making.

 I really liked it but my husband thought it needed a little something so we added a dill pickle and a dash or two of chili powder.

 And you know what that was pretty damn good too.

I had some on a toasted everything bagel the next day and after sitting all night the chili powder and pickle were a bit overwhelming, but the bagel kind of evened it out a little.

So over all I 100% love this chicken salad and will making this again. 

1-2 lbs boneless,skinless chicken thighs

A pinch of salt, paprika (smoked or sweet) and cumin

oil

mayo 

sour cream

celery 1 stalk for every pound of chicken

scallions

chives

parsley

While grill is heating season chicken. Cook chicken for about 5 to 10 minutes then let cool. As its cooling chop up your veggies then once the chicken is cooled enough to handle chop that up too. Toss everything into a blow and add mayo and scour cream mix up and then pop a lid or foil over the top and let is set for 30 minutes or overnight. Serve on bread ,in a lettuce wrap or dig in with crackers its up to you.

I hope you all enjoy this post. What is your favorite chicken salad recipe? Let us know in the comments below.