Just in time for Memorial Day…and summer!

I’m not a fan of mayonnaise, Miracle Whip, salad dressing, or whatever else they may try to title that white creamy stuff that makes me cringe just writing about it. I’ve tried. Really I have. I’ve even had my “no-thank-you portion” to appease my mother, and I still don’t like it. That means I rarely like chicken salad, potato salad, or pasta salads made with the white creamy stuff. And I know I’m not the only one!

So…I researched my options, tweaked a few recipes, and came up with this “Come on Over” recipe that we (Joe likes it too) now consider a favorite! Enough chit-chat. Here’s the recipe! Enjoy!

Brenda’s “Come on Over” Chicken Salad

Prep time: 30 minutes-ish
Serves: 4-6
From the kitchen of Brenda Henderson

Ingredients:

• 1 cup diced chicken breast (cooked, diced into small cubes)
• 3/4 cup diced onion (2 slices diced into small cubes)
• 3/4 cup diced celery (3 stalks diced into small cubes)
• 3/4 cup diced petite dill pickles (approximately 12 petite dills)
• 1 cup Fage (or similar) yogurt
• 1 Tbsp lemon pepper
• 1/2 tsp salt (optional)
• 1/2 tsp pepper (optional)
• 1 tsp Italian seasoning (optional)

Directions:

1. On stovetop or grill, cook one chicken breast; season with 1/2 of the lemon pepper while cooking.
2. While chicken is cooking, dice onion, celery, and dill pickles.
3. Once the chicken is fully cooked (but still tender), let cool for about 5 minutes, then dice into small cubes.
4. Place all ingredients in large bowl. Add remaining lemon pepper and other spices (including Italian seasoning, if desired).
5. Mix well. Chill, covered, in refrigerator until ready to serve.

Serving Ideas:

• Serve with crackers as a “walking” casual entree or side dish.
• Serve a scoop-sized portion on a bed of lettuce and serve with a side dish of sliced peaches, a bowl of berries, or tortilla chips and salsa.
• Serve as a sandwich on a croissant. Include a leaf of fresh lettuce for added color and “crunch.”