I could live off of pimento cheese and chicken salad. And lucky for me those are two of the most healthy and low fat things I could love! I mean why couldn’t I love quinoa pancakes- a friend of mine was talking about these amazing quinoa pancakes that she just loves and I just looked at her, like, really? I am not doubting they are good and she does have an amazing body, but that’s just not me. Maybe in my next life??

You are probably wondering why I put in my bio that I like to cook healthy for my family, but then put things like chicken salad and pimento cheese recipes on this blog. Well, when I say healthy I am talking about meals that are made mostly from scratch that you know what the ingredients are in the dishes. I am talking about cutting down on the salt and cutting down on the fat when possible. You cannot control those things at a restaurant unless you order a piece of grilled chicken and bowl of lettuce. Trust me I have begged Snuffers to cut the calories on the large portion of cheese fries. They say they can’t, really? I am going to keep trying and I’ll keep you posted.

Anyway, back to the recipe at hand, Chicken Salad. This is not your normal chicken salad, but it’s so good. It does not keep well in the fridge after the second day so make what you can eat.

And to give credit where credit is due I think I found this in an old William-Sonoma cookbook. Enjoy!

Chicken Salad

Makes 4 servings

Dressing:

1/2 cup light mayonnaise

1/4 cup light sour cream

1 Tablespoon soy sauce

3 Tablespoons Sherry

2 green onions, chopped

Salt and Pepper

Salad:

1 rotisserie chicken, shredded

1 cup frozen peas, thawed

1 celery stalk, shopped

2 cups baby Arugula

1/3 cup walnuts, chopped

To make the dressing combine all dressing ingredients in a blender and blend until smooth.

In a large bowl combine salad ingredients and toss with dressing. You will probably use all the dressing especially if you are making this in advance (a few hours) because the chicken soaks up the dressing. If you are eating this right away you will probably be able to get away with less dressing.

Serve on bread or lettuce leaves or with crackers.