Chicken salad recipe made with little or no mayonaisse

In my humble opinion, chicken salad is the quintessential summer food. It can be served cold or at room temperature, on crackers, in a sandwich, or just straight up with a fork. It takes minimal time to put together and requires only a handful of ingredients. So, as we head into the last weekend of the summer (I know, I know, summer technically goes until mid-September, but for me, summer really runs from Memorial Day Weekend to Labor Day Weekend.) I thought I would share my tried and true Chicken Salad Recipe that requires the use of very little, like less than one tablespoon of mayonnaise. It's the perfect mix of sweet and salty with lots of herb flavors mixed in. It would be a wonderful addition to your Labor Day picnic. 

The key to keeping this recipe simple, is buying a fresh rotisserie chicken. I like the herb roasted ones because they bring a lot of flavor to the chicken salad, but for this batch I just used a plain rotisserie chicken. I suppose you could roast your own chicken and use that instead, but it would significantly increase your prep time. 

Chicken Salad Recipe

Prep time: 15 minutes

1 rotisserie chicken

3-4 stalks of celery finely chopped

1/2 large red onion finely chopped

1 1/2 cups of green grapes finely chopped

1 tablespoon of mayonnaise 

1 teaspoon dried Italian herbs 

salt & pepper to taste

1. Remove meat from rotisserie chicken and shred with your hands or chop into very fine pieces. 

2. Combine chicken in a large mixing bowl with chopped celery, onion, grapes, mayonnaise, and herbs. Season with salt and pepper to taste. 

You don't need much mayo because the chicken is so moist and the grapes add a little liquid as well. You could always eliminate the mayonnaise altogether and use a little olive oil or plain Greek yogurt to bind everything together instead. 

I usually serve the chicken salad on Garden Herb flavored Triscuits, it's basically the best combination known to man. 

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