This is a delicious chicken salad recipe made with poppy seeds, almonds, celery, onion, lemon, Dijon mustard, chives and parsley. The base of the dressing is a mixture of mayonnaise and sour cream or Greek yogurt.
I was hit with a lightning bolt of inspiration and I made my own pita bread too! They were so easy I can’t wait to make them again. Like magic they puff up and form a pocket in the middle. The secret is a really hot oven. They were soft and tender with great flavor – not at all like the hard pita bread you buy at the store.
I don’t know what it is about poppy seeds that I like so much! Maybe it’s visual. Maybe it’s texture. They automatically elevate food to a new level of deliciousness for me making it irresistible.
Chicken salad is the perfect Spring/Summer meal and it works out great if you already have leftover chicken hanging around. This one is extra creamy with a little bit of zing but not overly rich or heavy like some chicken salad can be.
The chicken breasts I used were incredibly juicy making the chicken meat soft as butter and incredibly succulent. Letting them cool off all the way allowed pockets of juice to form under the chicken skin and throughout the breast itself. I hardly ever cook bone-in chicken but this totally changed my mind about them. Sliced almonds are a must whenever I eat tuna or chicken salad – they add a nice texture for a little bit of crunchiness.
Everyone loved this salad! Not a spoonful was left. And someone even licked the bowl clean! I know who but I’m not telling…