September has arrived, and now that we’re past Labor Day, I’ve put away my white pants and seersucker even though it still feels like summer outside. The approaching fall season has me dreaming of pumpkin everything, warm stews, and boots with scarves. I’ll be sad to say goodbye to the fresh berries and citrus that is at the peak of freshness in the summer months, so I put together a chicken salad that celebrates all those flavors while they last! Great chicken salads have 4 important elements in my opinion:
For the creamy factor, I used challenge compliant mayo, greek yogurt, and creole mustard. I’ve made chicken salad in the past with just greek yogurt, but it was always a little too tangy. I’ve attempted making mayonnaise from scratch and it’s a little tricky to get the right consistency, so I was happy to find this mayo made by the Primal Kitchen. I picked it up at my local Whole Foods and I really like it! The tanginess comes from lemon juice and it’s the perfect addition to thin out the dressing. Blueberries add the perfect pop of sweetness and the celery rounds everything out with a bit of crunch!
What’s your favorite summer recipe?
- 2 lbs chicken thighs
- Salt and pepper to taste
- Avocado oil or olive oil
- 1/2 cup paleo mayo
- 1/4 cup plain greek yogurt
- 2 tbsp creole mustard
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 green onions chopped
- 2 stalks celery chopped
- 4 oz blueberries
- Salt and pepper
- Preheat oven to 350 degrees. Coat the chicken thighs with oil and season with salt, pepper, and tarragon. Cook for 25 minutes or until the chicken is cooked through.
- While the chicken is cooling, whisk the mayo, greek yogurt, creole mustard, and lemon juice. Fold in the green onions, celery, lemon zest, and blueberries.
- Once the chicken has cooled, chop into bite sized pieces and pour the dressing over the chicken and combine. Adjust the salt and pepper as needed.
- This recipe can also be prepared with a rotisserie chicken.