If you are from the south, then you probably understand my love for Chicken Salad Chick. I thoroughly enjoy a “Classic Carol” on a croissant. However, here in Utah, I cannot find good chicken salad anywhere. So when I caught the craving a few weeks ago, I decided it was my time to experiment. Here is my take on a classic chicken salad…

 Ingredients:

3 cups of cooked & shredded chicken – you can cook your own using 2 large boneless, skinless chicken breasts, or a rotisserie chicken also works great – just make sure your chicken is well seasoned. Tip: shred your chicken in a stand mixer with the paddle attachment or with a hand mixer – quick & easy.
1 cup of mayonnaise 
2 tablespoons of good ranch dressing or 1 tablespoon of ranch dressing mix
1/3 cup of roughly chopped green grapes – traditionally red grapes are used, but I like green grapes more. Use whichever you prefer and feel free to add more or less.
1 cup of roasted chickpeas – roast your own at home by first, preheating your oven to 400 degrees. Then, drain and rinse 1 can of chickpeas and dry them completely. Once dry, season with olive oil and salt, then spread them out on a baking tray. Roast for about 20 minutes until they are golden and crispy. Once out of the oven, season with more salt and other flavorings of choice – I used a garlic & herb blend. These also make for a yummy snack all on their own. 

*I would also add a squeeze of lemon, if you have one on hand. 

Directions:

1. Mix all ingredients together in a bowl.
2. Cover and let chill in the fridge for about half an hour.
3. Serve on a croissant with a little romaine lettuce.

Enjoy with a glass of lemonade for a perfect summer lunch!

 

 

*Photos used are my own