Mayonnaise tends to be a rather black and white issue — you either love it or you hate it. I haven’t met many people who fall in the middle. In my house, just like with tomatoes, I’m the only one who loves mayonnaise. My husband cringes at the thought of it touching his sandwiches. And because they are loyal to their dad, my kids are following in his footsteps. But me? When I was pregnant with both kids, I didn’t crave pickles. I craved mayonnaise. The real, full-fat mayo. Well, that and Icees.
Because this week is going to be a bit of a beast, I told myself that I would be prepared for it this time. Not only will I put on my This-Week-Will-Not-Get-Me-Down game face, but I will actually pack a lunch. Novel concept, I know, but sometimes these little things are sometimes tough to keep up with. I decided that I would make chicken salad — all for myself. And I can justify this, you see, because no one else likes mayonnaise. [imagine evil laughter here]
So, as I sit here on a rainy Sunday afternoon typing away on my Mac laptop, I’ve got two lunches chilling in the refrigerator. I’ve made two little containers full of the most delicious chicken salad. When I finally get to squeeze in a few minutes for lunch Monday and Tuesday, the chunks of roasted chicken mixed with mayonnaise, celery, grapes, and golden raisins will give me a smile and get me through the rest of those busy days.
I am ready for this week. Oh, yes I am.
As much as I love full-fat mayonnaise, I just can't justify it, especially when I'm going to be the only one eating all of this delicious salad. I used a combination of light mayonnaise and nonfat Greek yogurt, and the flavor is spot on. You'll never notice the difference. Serve it up on your favorite sandwich bread, or just eat it out of a bowl.
2 chicken breasts (bone-in, skin-on)
1 tablespoon olive oil
Kosher salt
1 celery rib, cut into 1/4-inch slices
1 tablespoon finely chopped shallot
1 cup halved seedless red grapes
1/4 cup golden raisins
1/4 cup mayonnaise (I used Hellman's Light.)
1/4 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
Preheat oven to 400 degrees F. Place chicken breasts skin-side up on a sheet pan lined with foil. Brush chicken with olive oil and sprinkle generously with Kosher salt. Roast chicken breasts for 35-40 minutes, until the thickest part of the chicken breast reaches an internal temperature of 160 degrees. Let cool to room temperature then remove skin and bones. Cube chicken into 1/4-inch pieces.
Mix cooked chicken, celery, shallot, grapes, and raisins in a large bowl. In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, 1/4 teaspoon Kosher salt, and black pepper. Mix well, then add to large bowl with chicken. Stir well to combine.
