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Spring Chicken Salad on Ciabatta

Happy Easter!

As of writing this, my parents and I are waiting on two racks of ribs to finish cooking. My mom made potato salad, corn on the cob, a cherry pie…and I made my famous Sweet Peach Tea Tiramisu (recipe forthcoming!). I was originally not going to come down to Texas this weekend, but decided to after a long week at work.

Apple. Grapes. Chicken. The perfect combination.
Apple. Grapes. Chicken. The perfect combination.

It’s just my parents and I, so a rather small gathering for Sunday dinner. I remember when Easter’s were a big “to-do”—kids running around everywhere (including me), easter egg hunts, tons of food, and tons of people. Everyone grew up, had kids of their own, and moved away…so it’s just us this year. It’s still nice to spend time with my parents, though.

Speaking of food…let’s dive into this new recipe. I was craving chicken salad the other day and I was craving a chicken salad that had fruit in it. Apples, grapes—you name it. I wanted it to be sweet, but light, and I wanted it on a crusty bread.

I dug this odd recipe out of my recipe box. I remember writing it down not that long ago from that spiral-bound cookbook from Western Oaks of the Nazarene church. It was such a fantastic find, and I can’t wait to make more. Eat it on a crusty bread—I used ciabatta rolls from the bakery at the grocery store. I know it sounds strange; chicken salad is usually served on croissants or plain white bread. You need a sturdy bread since this chicken salad is so dense, and there’s too much sweetness in it to serve on a croissant. Ciabatta rolls are perfect for this chicken salad.

Spring Chicken Salad on Ciabatta

  • 1 lb. boneless, skinless chicken breasts, cooked and cubed
  • 1 sweet apple (I used Red Rome), chopped
  • 2 cups red, seedless grapes, halved
  • 1 cup chopped almonds
  • 1/4 cup diced onion
  • 1 (8 oz) block cream cheese, softened
  • 2-3 TBS. mayonnaise
  • 2 TBS. apricot preserves
  • 1 TBS. dill weed
  • 3 TBS. poppy seed dressing

1. Mix grapes, chicken, apples, onion and almonds in large bowl. In seperate bowl, combine cream cheese, mayonnaise, preserves, dill weed, poppy seed dressing, pinch salt and pepper. Mix until creamy with electric mixer.

photo 1(1)

photo 2(1)

2. If it seems too dry, add more mayonnaise, one tablespoon at a time. You can also add more dressing, one tablespoon at a time. Serve on warm ciabatta rolls, or on crackers like a dip.

Sweet and creamy goodness. Original recipe called for white rice and craisins mixed in...yuck.
Sweet and creamy goodness. Original recipe called for white rice and craisins mixed in…yuck.

I ate this for lunch for almost a week until my last ciabatta roll went bad. Note: ciabatta rolls go bad in about a week 🙂

I love how this uses cream cheese…it adds that extra *oomph* to propel this chicken salad to a higher level. Try it this spring! You won’t regret it.

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