Chicken Salad

I’m trying to remember the first time I had chicken salad.  I know I was in my *ahem* thirties. Odd, I know.  But that’s another story.  I never realized how delicious it was! As with many things that I never used to eat, for whatever weird reason.  I’m pretty sure we were on a camping road trip with the in-laws and my mother-in-law made some for one of our lunch stops.  Out of pure starvation and no other resources, I was forced to eat a chicken salad sandwich.  I just have to laugh at myself sometimes.  Yes kids, your mother is weird.  So anyway, it was fantastic.  I’ve been making it ever since and my husband and son could not be happier.

Chicken Salad
Adapted from The Pioneer Woman

3 chicken breasts (about 1 1/2 lbs), cooked and diced
3 stalks celery
4 green onions
2 cups red seedless grapes
1/2 cup almonds, sliced or slivered
Handful of cilantro

Dressing:
1/4 cup half and half
1/2 cup miracle whip or mayo
1/2 cup sour cream
2 tsp salt
1 Tablespoon brown sugar
1 tsp pepper
Juice of 1 lemon
1/4 tsp hot sauce


Finely dice celery, slice green onions, halve the grapes, and chop the cilantro.  Mix with the diced chicken and almonds.  Mix dressing ingredients and taste for seasoning.  Adjust as needed.  Mix with the other ingredients.  Refrigerate for several hours.  Serve on a soft roll or croissant.

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