I am of the opinion that one can never have too many chicken salad recipes. So even though I already have several that I love, I’m always looking to try new ones as well. This recipe from Cooking Light is going to go down as one of my all-time favorites I think. Absolutely delicious, and great to take for lunch during the week. The recipe calls for the chicken salad to be served on whole-grain bread, but I decided to use whole-grain tortillas instead and make wraps. You do whatever makes you happy as well.
I also didn’t purposely post two recipes with rosemary this week, it just somehow happened! This chicken salad does call for fresh rosemary, and I think in something such as a salad fresh herbs really make a difference. But if you can’t get it, just use one-third as much of the dried stuff. As far as the chicken goes, I just browned mine in the skillet, then chopped it up. And I couldn’t find smoked almonds, so I just bought sliced almonds and toasted them.
Rosemary Chicken Salad Wraps
- 3 cups chopped roasted chicken breasts
- 1/3 cup chopped green onions
- 1/4 cup chopped smoke almonds
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1 tsp chopped fresh rosemary
- 1 tsp Dijon mustard
- pinch of salt and pepper
- lettuce leaves
- whole-grain tortillas
Combine all ingredients except lettuce and tortillas. Place a lettuce leaf in center of tortilla. Spoon chicken salad over top, then fold in the ends of the tortilla and roll up.
This recipe is linked to Tasty Tuesday.