Salads of the mayonnaise type, however, are not exactly my thing. I used to cringe when my family would pile macaroni salad onto their plate at dinner and coleslaw would send shivers down my spine. I finally had a good chicken salad experience the summer before my sophomore year in college when I was a waitress at a cafe.
Now that chicken salad, my friends, was amazing. Her ‘secret’ ingredient was using italian dressing. Go figure. It also had sliced grapes and dried cranberries which was a new concept for me. Mind blown.
Ever since then I was more open to chicken salad, and even ventured into egg salad. That brings me to the recipe I want to share with ya’ll today: “not your average egg salad” from the amazing blog Green Kitchen Stories. I love that substituted for most of the mayo they suggest greek yogurt- genius! Then they add in the apples, asparagus, broccoli, and toasted nuts to take it to a whole other level. I had to use sunflower seeds because we only had a few walnuts left but it was perfect.
Needless to say, lunch was great last week. Try it on a sandwich. Try it in a salad. Hey, go crazy! Eat it straight out of the bowl! It’s that good.
And now for your listening pleasure on this Wednesday evening [totally just wrote Tuesday- I need to get with it]: