This is actually the CEiMB recipe from September 3, but as I said in my last post I got a little behind with my posting. This recipe is for Waldorf Chicken Wraps and was hosted by Jessica of Johnstone’s Vin Blanc (who is also my “neighbor” since she is another North Carolina blogger. Hi Jessica!).
I had a hard time getting together on this recipe. I had all of the ingredients on hand, I just couldn’t get motivated to actually make it. I finally finished up around 8:00 on the night of September 3, then discovered my computer would not read my camera’s memory card. I ended up going to bed frustrated because I finished the recipe just in time to post, then I couldn’t do it!
My thoughts on this recipe:
- I liked the dressing very much, although I found there was too much of it. I don’t like chicken salad that is really wet – I prefer just enough dressing to hold the other ingredients together.
- I loved the addition of grapes and apples. I always put grapes in my chicken salad but I’ve never tried other fruit before, but the apples added a very nice crunch.
- Chicken salad is not photogenic AT ALL.
- I was disappointed to find the next day that the dressing had separated and it was very difficult to mix back together.
I am not sure if I will try this exact recipe again, but I will probably continue adding extra fruit to my normal chicken salad mixture. Also, since I like only a small amount of dressing, I will keep the amount of mayonnaise the same but omit the Greek yogurt – I think the mayonnaise is such a small amount it doesn’t make the dish completely unhealthy, and it will be thick enough to hold the salad together without separating.