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This recipe for chicken salad with currants and walnuts was created out of a desire to find more ways to use our currants as they ripened in early July. The creaminess of the yogurt dressing is complemented by the tart punch of the ripe currants, the crisp of the fresh celery, and the crunch of the walnuts.
If you don’t have fresh currants on hand, this can also be made with dried currants or dried cranberries, in a pinch. But there is something special about the bright pop of a bright red fresh currant on your salad plate or in your sandwich that makes the in-season version of this salad special!
The chicken salad can be served on a bed of greens or made into sandwiches. It required pre-cooked chicken, which we threw on the grill the night before with the idea of having extras. You can also simply bake your chicken breasts that day and use them once cooked and slightly cooled.
1/2 cup plain greek yogurt
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon lemon juice
2 cooked chicken breast, cut into 1/2 inch pieces
1/4 cup chopped walnuts
1/4 ripe pink or red currants (dried currants or cranberries can be substituted)
1-2 stalks celery, diced (based on taste)
Small bunch of chives, chopped (3-4 stems)
1 tablespoon chopped fresh tarragon
salt and pepper to taste
In a medium-sized mixing bowl, big enough to fit all of the ingredients, blend the yogurt, mayonnaise, dijon mustard, and lemon juice to make your dressing. Add the chicken and toss until all pieces are well-coated. Add the remaining ingredients and season to taste with salt and pepper. Serve immediately or store in the fridge for up to 2 days to serve over time; the flavors will continue to come together nicely.