Chicken salad is one of those salads that you can eat as a meal, as a snack or serve it in individual dishes and serve as an appetizer. I like to eat it with bread, crackers, a fork… ok, you get my point ( foodie problems). It’s also versatile in that you can almost add anything you want to it for flavor. I like using left over chicken or rotisserie chicken which makes the salad savory and flavorful.
In the summer, I like adding grapes and pecans to give it a balance of sweet and crunchy. You can add other ingredients such as apples, apricots, cranberries, cherries, mandarin oranges or lots of fresh herbs and vegetables. Everyone likes chicken salad prepared different ways. This recipe is so delicious, one of the best… well I can’t say the best technically because chicken salad is just one of those magical foods to me ( I did say magical), and every time I make it and I add something new, I think that recipe is the best too.
The best thing about this recipe is that you can add ingredients or steps or take away ingredients or steps, whatever your heart desires.So go ahead and jump right in and get creative with this magical food, I mean chicken salad.
1/2 cup of mayonnaise ( light or regular)
1/2 cup of sour cream ( light or regular
1 tbsp of lemon juice (fresh)
1 tsp of salt ( or to taste)
1/2 tsp of pepper ( or to taste)
2-3 lbs of cooked chicken breast chopped, skinned and boned
1 celery stalk, cut into small dice (optional)
2 green onions.stems, chopped small (optional)
1 1/2 tsp of finely chopped chives
3 cups of red and white seedless grapes, chopped
1 cup of chopped pecans, toasted
lettuce, grapes or lemon wedges for garnish
Combine together the mayonnaise, sour cream, salt, pepper and lemon juice in a large bowl. Add in the chopped chicken, celery, green onions and grapes. toss gently, just enough to combine all of the ingredients. Chill the salad mixture for at least one hour. stir in pecans just before serving and sprinkle chives on top. Serve.