Chef Keshia Hay of Sip n Bite
Meet Keshia Hay, talented tastemaker. With a degree from O'More College of Art and Design and a love of French cuisine, she founded Sip-n-Bite in 2016, where she serves as a private chef. There she cr...
Keshia typically makes this from the remains of her Simple Roasted Chicken. A rotisserie bird works fine, too.
Ingredients
- 3 pounds pulled chicken (mix of white and dark meat)
- 3 ribs diced celery
- ¼ cup minced red onion
- ¼ cup quartered red grapes
- ¼ cup diced sweet pickles
- ¼ cup diced Granny Smith apple
- ½ cup toasted nuts (Keshia likes pistachios)
- 2 tablespoons minced fresh parsley
Dressing:
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon sweet pickle juice
- 1 tablespoon red wine or apple cider vinegar
- 1½ tablespoons yellow curry powder
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Preparation
1. To prepare dressing, mix ingredients in a large bowl.
2. Add celery, onion, grapes, sweet pickle, apple, nuts and parsley.
3. Add chicken a bit at a time. This will ensure even coating of dressing throughout your salad. Cover and chill until ready to serve.
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