Not-Your-Everyday Chicken Salad

Which came first, the chicken or the egg? In terms of the big picture, I can't prove the case either way. In terms of culinary matters, the egg - frequently a breakfast dish - usually comes before the chicken, more commonly eaten at lunch or dinner. But it's chicken we're celebrating today, not eggs. 

This is a very special chicken salad. It involves more fussing and handling that your ordinary chicken salad, but you can taste the difference when you sit down to eat it with whatever guest is lucky enough to be your invitee. 

 
Not-Your-Everyday Chicken Salad 


Nutritional Data per serving (4): 
Calories 273 
Total Fat 14.1g 
Saturated Fat 5.1g 
Trans Fat 0.0g 
Cholesterol 75mg 
Sodium 235mg 
Total Carbohydrates 13.5g 
Dietary Fiber 2.3g 
Sugars 7.1g 
Protein 23.8g 

2 cups cooked chicken, cut bite-sized 
2 Tbs butter 
1 small onion, chopped 
1 slice deli ham, cut in cubes of approx 1/2 inch 
4 pitted dates, chopped 
1 Tbs grated fresh ginger 
1/2 rib celery, thinly sliced 
1/3 cup diced sweet red pepper 
2 Tbs snipped fresh dill 
1/4 cup slivered almonds 
2 Tbs mayonnaise, or to taste 
3 Tbs Greek yogurt, or to taste 
Salt and pepper to taste 

In a small skillet, melt the butter over medium heat and saute the onion till it's medium-brown. 
Mix the onion and all the other ingredients together in a large bowl. It will appear to be too "gloppy" with mayo, but once it has sat in the fridge awhile, it won't be. 
Cover and refrigerate for at least an hour. 
Taste, and adjust amount of mayo, salt, and pepper if needed. 

Serves 4 

Cook's Notes: Any left-over chicken works well or you can make a lovely poaching liquid with some water, bay, onion and celery for a quick cook. 
The dates are a little high in sugars so you can replace them with currants, raisins or just a light sprinkling of Splenda. 
I ate mine wrapped in a cottage cheese oatmeal crepe with a little Bib lettuce.