This post is sponsored by Natural Delights.
My mother’s greatest fear in life is that a guest will be hungry at any second from when they pull up to the house until long after they have gone home. To combat this fear, she prepares way too much food and then offers up her selections like she is a deeply loving used car salesman. One of the first things you will be tempted with if you are lucky enough to be invited for a meal is her delicious chicken salad spread. Our whole family refers to it as “chicken pate,” which is confusing, since pate is more of a paste, and is often made from liver.
This creamy chicken dip is flat-out addictive. It’s the most requested appetizer at holidays and parties and the first bowl to empty, too. The original recipe is simple: 1 (10-ounce) can of chicken breast (I like Valley Fresh organic canned chicken breast), 1 cup of mayo, 1 tablespoon of soy sauce, 2 scallions, and 1 cup of pecans, chopped. It’s savory and rich with crunchy pecan nibs.
To lighten the recipe just a little, without sacrificing the flavor or richness, I used half mayo half/ nonfat plain Greek yogurt—and only 1/4 cup of each. You can’t tell the difference, and I liked that reducing the amount of “dressing” made the dip a little thicker. I used toasted walnuts for crunch because I had them on hand, but the pecans my mom always uses are certainly recommended, too. And for a sweet element, I added finely chopped Natural Delights Medjool dates. These sweet little date bites settle right into this salty, savory dip, and give it even better texture, too.
We spread this creamy chicken salad dip on crackers as an appetizer, snack, or use it as a sandwich filling. I hope you make it soon and enjoy it as much as we do!