Remember when you were a kid, and pretty much dumbfounded that any adult would choose to eat a salad?
I don’t care what variety you’re talking about: caesar salad, pasta salad, tuna salad, maybe a fancy waldorf salad, heck, even coleslaw! Doesn’t matter. It’s not meat and macaroni and cheese, so you’re not having any of it.
Then it happens. Who knew your tastebuds mature along with your body? But they do. (Here’s looking at you, ELAINE BENES). And honestly, a HUGE part of that great salad awakening I attribute to this recipe.
Back in the 60’s Mom would make this chicken salad for a special occasion like a wedding or baby shower, so my heart fills with happy memories whenever I dive into this light and flavorful salad.
This chicken salad is perfect for a picnic, potluck, or a light lunch. Since we eat low-carb, we serve this salad over greens, tomatoes, or use a Mission Carb Balance spinach herb tortilla wrap (adds 3 net carbs). If we’re craving a wrap, or you’re taking the kids to soccer practice and need something portable, these delicious tortillas come in handy.
Basically, I’m a lazy cook. I always grill a few extra chicken breasts and use the next day, or pick up a rotisserie chicken at Costco (make sure you remove the skin) so I can whip up this chicken salad in a flash. Start with chilled chicken for easy shredding. In my experience, the most efficient method to shred chicken meat quickly and evenly is by using two forks. Canned chicken breast meat can be substituted for fresh as well. Don’t forget to drain the canned chicken before using.
Instead of using a cup of mayo like Mom, I substitute half a cup for full-fat sour cream or plain full-fat Greek yogurt. If you’re not a mayo fan, you can substitute either for the mayo, but you’ll add a few carbs. 1/2 cup mayo is zero carbs, 1/2 full fat sour cream is 2 carbs, and 1/2 cup full-fat Greek yogurt is 4.6. You’re the boss.
I switched the regular honey out for Truvia Nectar to reduce the sugar load. The poppyseeds add a nutty, almost fruity flavor, and if you love the crunch of celery, finely chop 1/2 cup and add (0.7 net carbs).
You can eliminate 3 carbs per serving by axing the grapes, but for me, it just wouldn’t taste like Mom’s recipe without them.
Mom's Chicken Salad
- 4 cups cubed or shredded cooked chicken
- 1.5 cups green or red seedless grapes
- 1 cup pecan pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon of Truvia Nectar
- 1 teaspoon poppy seeds
- ground pepper to taste
- Combine chicken, grapes, and pecans in mixing bowl
- In small bowl, mix remaining four ingredients and blend well
- Combine all ingredients and serve. Store in closed container in refrigerator. Shelf life is 3-4 days.