BEST CHICKEN SALAD RECIPE

For a bird salad recipe that’s assured to be a complete winner, look no similarly!  This chook salad is splendidly creamy without being overly wet, it isn’t too sweet or too tangy, and it consists of the perfect balance of flavors.

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BEST CHICKEN SALAD RECIPE
BEST CHICKEN SALAD RECIPE

This salad is splendidly creamy without being overly wet, it isn’t too candy or too tangy, and it includes the correct stability of flavors.  The sour cream provides a hint of freshness to offset the heaviness of the mayonnaise.  bite into and we’re confident you’ll be very glad certainly.

Use this hen salad recipe for sandwiches, croissants or in wraps.  Or, for an extremely low-carb choice, serve it on top of a bed of salad leaves with a few sliced tomatoes and avocado.

BEST CHICKEN SALAD RECIPE

INGREDIENTS:

  • 2 large boneless ,skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups (for the best texture, avoid canned chicken)
  • 1 cup chopped celery
  • 1 1/2 cups halved seedless red grapes
  • 3 green onions ,chopped
  • 1 cup mayonnaise (for a healthier choice use Avocado Oil Mayonnaise)
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared yellow mustard
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:

  1. Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
  2. In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
  3. Cover and chill in the fridge for at least 4 hours before serving.
  4. Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

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