Chicken Salad

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These days it is very hot here. The temperature by Thursday will rise to 40° C. How much I wish, I could be in an island next to the sea, swimming and relaxing. Instead I have to crawl from home to work and vice versa. Anyway, who said life is fair?
As you can understand, I try to avoid baking as much as possible these days. So this salad was ideal for a light, quick and no-cooking meal. Plus it solves the problem I always have with left-overs. I have so many ideas and most of the times I end up either throwing them away or doing something already made thousands of times. Not this time. I was determined to do something different with these rotisserie chicken left-overs. And then I saw many of my fellow bloggers make sandwiches. The idea came to me. I would make something to put it in a baguette and take it to work. So, I made this sauce and incorporated the chicken and there it was my mid-day meal. Needless to say, that it is very easy and fresh, especially now, that temperature rises here above 37° C. You can store it in plastic container and keep it for over three days in the refrigerator, if it lasts that long. So, let’s go and make it. The photograph is of the salad without the baguette.

Chicken Salad

200 ml crème fraiche light (you can use sour cream it is the same)
200 gr. light mayonnaise
1 tsp garlic salt
1 tbsp sherry vinegar
1 tsp sugar
1 tbsp Dijon mustard
1 tbsp plain mustard
2 tbsp capers
Pinch of paprika
1/8 taco mix seasoning (mild)
2 cups shredded rotisserie chicken (you can boil or bake and use yours instead of story bought)


Ok. This is the difficult part. I am sure you’ve guessed. Mix everything in a bowl and put in the fridge for at least couple of hours. You can eat it in a sandwich or you can warm some pitas and eat it with them.

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