Kohlrabi Chicken Salad
I love a good old fashioned chicken salad sandwich. In fact, I just love chicken salad. I love it on bread, wrapped in a big leaf of butter lettuce, on crackers or simply eaten straight up with a fork. It’s so easy to make and is a great way to use up leftover chicken from another meal. This version is one of my favorites because it incorporates kohlrabi which is one of the crunchiest vegetables we grow. It’s refreshing, has a mild flavor, and that crunch just seals the deal. I also love this version because I use yogurt instead of mayo. Nothing against mayonnaise, but I’ve been making yogurt every week and I love the tang it adds to this light salad. If you are vegetarian I imagine this tasting really yummy with chickpeas instead of chicken. Anyhow, I hope you all enjoy this simple recipe as much as we do!
Cheers from Tumbleweed Farm.
Kohlrabi Chicken Salad
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4
- 3 cups cooked and shredded or chopped chicken
- 1 cup peeled and chopped kohlrabi (I chopped into about 1/4 inch chunks)
- 1/4 cup dried cherries, cranberries or raisins
- 1/2 cup toasted and chopped walnuts
- 1/2 cup whole milk plain yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup finely chopped dill
- Salt and pepper
Preparation
- In a medium-sized bowl, combine all the ingredients. Taste for seasonings and adjust as needed. Serve on bread, lettuce, or alongside crackers.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
I have loved kohlrobi since my dad introduced this alien looking plant in our garden when I was a teen.
Love it!!