This recipe was a lot of firsts for me. We recently got some red currants in our weekly CSA and I honestly had no idea what to do with them. I don’t even know if I had eaten anything with currants in it up to this point in my life. Is that sad? I hope not.
I popped a currant into my mouth and immediately tasted the tartness with a slight sweet undertone. I decided I would make something savory with these red currants, but what?
Why, the answer was simple! (Sort of) Chicken salad! I love love love chicken salad. There is a lunch spot near my office (Al’s South Street Deli in case you are wondering) that served a MASSIVE chicken salad sandwich. I could down one of those in a heartbeat. And then I would have to check that my heart was actually still beating.
You see, they use A LOT of mayo. I’m actually not a huge fan of mayo unless it’s in a chicken salad sandwich. Even then, I try to put more mustard than mayo in my salad concoction.
This time I decided to forgo mayo entirely and substitute it with it’s healthier cousin, Greek Yogurt. I have to be honest, I’m not a huge fan of Greek Yogurt on its own, but when it’s paired in a dish such as this? Amazing. You will not miss the mayo in this salad people. And you don’t have to be guilty about eating seconds, because this salad is actually HEALTHY for you!
Stick some on a bed of lettuce or even with your favorite bread, and you are golden.
Currant Chicken Salad
- 2 cups cooked chicken, shredded (I roasted mine beforehand)
- 1 cup fat free Greek yogurt
- 1 cup chopped spring onions (use the greens too!)
- 1/2 tsp garlic powder
- 2 tsp paprika
- 2 tsp dijon mustard
- 1 tbsp red wine vinegar
- 1/3 cup whole currants, packed tightly
- 2 tsp sugar
- Optional: 1/2 cup chopped roasted walnuts
In a small sauce pan, add the currants and sugar and stir to combine. Cook on medium heat until boiling and then reduce the heat and simmer to your desired thickness. I like to mash up some of the currants as well. Take off the heat and set aside to cool.
In a small mixing bowl, combine the greek yogurt, garlic powder, paprika, dijon mustard and red wine vinegar and mix to combine. Once the currants are cool, add the mixture to the yogurt mix. Add the chicken and spring onions and stir to combine. Add salt and pepper to taste. Add walnuts if you want an extra crunch.
Can be served slightly warmed, or if you want the flavors to meld a little more, cover with plastic wrap and let sit in the fridge for an hour. Serve over lettuce or in your favorite sandwich bread!