I really like chicken salads. Every kind from traditional chicken salad to teriyaki chicken salad, to Good Life Eats Santa Fe Chicken Salad that I featured last week, I love them all!
This salad is a wonderful Strawberry Walnut Chicken Salad. The salad itself is just divine with moist chicken, flavorful sauce, and the bite of fresh fruit. The fun part? Serve it on baked pie crusts for a cool appetizer or fun lunch!
It's also fantastic in a lettuce wrap, or on bread. Use your imagination!
Strawberry Walnut Chicken Salad on Pie crust
The salad is adapted from bettycrocker.com
1 box refrigerated pie crusts, softened.
Remove crusts from pouches and spread out. Cut crusts into 2-inch squares; place on ungreased cookie sheet. (I actually just cooked the crust whole, and then cut it. It might be better to pre-cut so your pieces don't crack afterwards.)
Bake 5-7 minutes at 350 or until golden brown. Cool completely before topping.
Strawberry Walnut Chicken Salad
1/2 cup mayonnaise or salad dressing
1/4 cup Lemon burst yogurt (1 small container)
1/2 teas sugar
1/4-1/2 teas ground ginger
3 cups chopped rotisserie chicken
3/4 cups chopped celery
1/2 cup chopped walnuts
1 cup sliced or quartered strawberries
1. In a small bowl, mix all of the dressing ingredients. Let the mixture sit while you make the salad.
2. In a large bowl, mix chicken, celery, and walnuts. Add dressing; toss. Fold in strawberries. Serve on pie crusts, or as a salad or sandwich.