crab-wiches and the best chicken salad

2 rotisserie chickens (that seems like a lot, but I fed 12 people (most of which had seconds) and there is a little bit left)

mayo

Greek yogurt

sour cream

grapes

pecans

celery

fresh parsley

and the secret ingredient ….Tony Chachere’s Creole seasoned salt!!

There is no real recipe here, just a method. I would’ve measured so I could recreate it if I would’ve known how good it was going to turn out! But, I guess everyone has a personal preference as to how many pecans and grapes they like in a chicken salad – so you can decide for yourself.

I took the meat off of the chickens and chopped it up. Sliced a few handfuls of grapes into fourths. Chopped a few stalks of celery. Chopped a few handfuls of pecans. Chopped up half a bunch of fresh parsley. Mixed all these things together. Now here’s the crazy part… I used only about two tablespoons of mayo and the rest was about 1/2 a cup of Greek yogurt and 1/2 a cup sour cream. I added a few shakes of Tony Chachere’s seasoned salt and a little bit of pepper and stirred it all together. It still seemed a bit dry, so I added a little more yogurt and sour cream. Mixed it all up and done. Be sure to taste as you go, because you might need more Tony’s seasoning. But, while Tony’s makes this chicken salad ROCK…you have to be careful because it can also make it too spicy or too salty pretty fast. So taste it! 🙂 I’m pretty sure it was the parsley, Tony’s and yogurt/sour cream that made this chicken salad different and GREAT! Let me know if you try it! It was a HUGE hit today at lunch.