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daisi - December 19, 2011

Garlicky Spinachy Lasagna

daisi - December 19, 2011

Creamy Chicken Salad

daisi - December 19, 2011
New Year Party
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chicken
I think the sign of a great recipe is if every time you make it, people ask for a copy of the recipe. That is this recipe for me. It was created by accident one day when I didn’t have enough mayo and threw in some sour cream as a substitute. The result is a tangy, creamy, can’t-put-your-finger-on-it taste, that will make you wonder why you never put sour cream in chicken salad before.
Here’s what you need:
  • 3 1/2 – 4 cups cooked, shredded chicken (or turkey)
  • 3 celery stalks
  • 3-4 green onions
  • handful of seedless grapes, quartered
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup sliced almonds, pecans or walnuts
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • a quick way to change it up – totally optional: 1/2 teaspoon curry powder

I used a rotisserie chicken for my chicken salad because it was on sale for $5. Feel free to buy chicken breasts and boil them. Or use the pre-cooked chicken. Whatever floats your boat. If you use rotisserie, start by picking all the meat you can off of the bones.

Until all you’re left with is this gross, pile of nasty.

Now, finely chop your celery and green onions.

Cut your handful of grapes in half, then again in quarters.

Throw everything into a large bowl.

Add your mayonnaise, sour cream and salt & pepper. Oh and your almonds (or walnuts or pecans).

Stir to combine. And if you need more creaminess, add a tablespoon each of mayo and sour cream until you reach your desired texture.

Serve with croissants, pita pockets, wraps, naan, regular bread, or on top of a nice salad.

Creamy Chicken Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8

Creamy Chicken Salad

I think the sign of a great recipe is if every time you make it, people ask for a copy of the recipe. That is this recipe for me. It was created by accident one day when I didn't have enough mayo and threw in some sour cream as a substitute. The result is a tangy, creamy, can't-put-your-finger-on-it taste, that will make you wonder why you never put sour cream in chicken salad before.

Ingredients

  • •3 1/2 - 4 cups cooked, shredded chicken (or turkey)
  • •3 celery stalks
  • •3-4 green onions
  • •handful of seedless grapes, quartered
  • •1/3 cup mayonnaise
  • •1/3 cup sour cream
  • •1/2 cup sliced almonds, pecans or walnuts
  • •1/4 teaspoon salt, or to taste
  • •1/4 teaspoon fresh ground pepper, or to taste
  • •a quick way to change it up - totally optional: 1/2 teaspoon curry powder

Instructions

  1. Chop your cooked chicken into small pieces.
  2. Finely chop your celery and green onions.
  3. Cut your handful of grapes in half, then again in quarters.
  4. Throw everything into a large bowl.
  5. Add your mayonnaise, sour cream, salt & pepper, and almonds (or walnuts or pecans).
  6. Stir to combine.
  7. Notes
  8. If you need more creaminess, add a tablespoon each of mayo and sour cream until you reach your desired texture.
  9. Serve with croissants, pita pockets, wraps, naan, regular bread, or on top of a nice salad.
http://shesthebross.com/2011/12/creamy-chicken-salad/

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