Chicken Salad Recipe
This healthy chicken salad recipe is a must-add to your dishes. It requires only 5-6 handfuls of ingredients and takes just 12 minutes to prepare. It's easy to make and perfect for sunny day picnics or light dinners on the go.And the best part is, you can use the leftovers! Serve this salad with pita bread or half an avocado for a delicious meal. Enjoy this nutritious salad!
Equipment
- 1 Food Processor with Chopping Blade if you are using smaller, you may need to chop the chicken in batches.
- medium mixing bowl
Ingredients
- 1.5-2 Lbs fully cooked boneless, skinless chicken (poached, pulled from a rotisserie chicken, or pre-cooked) (all white or a mixture of white and dark) (454-681g)
- ¾ Cup Mayonnaise (180g)
- ¼ Cup Sour Cream (Greek yogurt may be substituted) (60g)
- 1½ tsp Jane's Krazy Mixed Up Salt
- 2-3 Stalks Celery,
- Finely Choppedpepper to taste
Instructions
- Place chicken in a mixer bowl or you can finely chop chicken and put it in a large bowl.
- Then add sour cream, mayo, Jane's Krazy Mixed Up Salt, finely chopped celery, and pepper.
- Blend completely until ingredients are thoroughly mixed.
- Then you can taste and adjust seasonings as you want or necessary.
- Put in the refrigerator for at least one hour so that flavors can blend completely.
- You can serve on greens, gluten-free crackers, or gluten-free bread/toast.
- Store in an air tight container in the refrigerator for up to 4 days.
Notes
Learn Different Ways to Cook Chicken:
- Season with pepper and salt, then bake at 325°F for 25 minutes.
- Boil the chicken for 25 minutes, then drain and shred it.
- Cook chicken broth in a crockpot on high for 5-6 hours.
- In an Instant Pot, cook one cup of chicken broth for 15 minutes for fresh chicken and 35 minutes for frozen chicken.