Chicken Salad

Easy to make chicken salad.  Serve on a bed of lettuce or your favorite sandwich bread.

Chicken salad. One of those dishes that can have a billion and one variations.  One nice thing about chicken salad is you can add whatever your little heart desires.  I like mine with a little bit of crunch and some sweetness so I add nuts and grapes.  You most definitely don’t have to if you have an allergy or dislike for either.  I also use real mayo for this salad because it is delicious and I am the stero-typical Polynesian and use mayo on everything. Feel free to use plain yogurt if you want to go the lighter route.

For the chicken I used a rotisserie chicken from the grocery store because sometimes you just don’t have time to cook a whole fryer chicken, but if you have the time to, most definitely fee free to do so.  Just remove all of the meat from the chicken and shred or chop up into bite sized pieces. You’ll mix all of the dressing ingredients together, pour over the chicken and chill for a little bit or overnight.  Then you are ready for business. Serve on a bed of lettuce or your favorite sandwich bread.  I put it into little croissants for Karmen’s birthday tea party.  So yummy and easy.



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Chicken Salad
  1. With your fingers or a fork, discard skin and pull all of the meat off the bones, chop into bite-sized chunks or shred and set aside.
  2. Chop all of your fruits and veggies and place them in a bowl with the chicken.
  3. In another bowl mix mayonnaise, sour cream, lemon juice, brown sugar and salt and pepper to taste.
  4. Add fresh herbs.
  5. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.
  6. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.
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