Creamy Chicken Salad
Classic chicken salad is always a favorite at a picnic, summer barbecue, or holiday potluck! Tender chicken, crisp celery, and buttery pecans are tossed in a creamy dressing for a quick and easy salad.
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Servings: 6 servings
Calories: 264kcal
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup chopped celery
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup toasted pecans
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon fresh drill minced
- 1/2 teaspoon red pepper flakes optional
Instructions
- Add all the ingredients to a large bowl and stir well to combine.
- Refrigerate until ready to serve.
- Serve over toast, with crackers, as a sandwich, or add to a salad.
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Notes
- I like to use leftover baked chicken or swing by the deli and grab a rotisserie chicken. Just be sure to remove the chicken skin before using.
- White or dark meat works well with this recipe.
- If you're in a pinch, canned chicken will work however, be sure to drain really well so the salad doesn't become too watery.
- Add some red onions and sliced tomatoes for a hearty sandwich.
- Try adding grapes or mandarin oranges for a nice fresh flavor.
- Serve in a lettuce cup, or by itself to keep this a healthy low-carb meal.
- Feel free to swap out the pecans with sliced almonds or walnuts.
- If nut-allergies are an issue, leave out the nuts. The salad will still be delicious!
- Add in dried cranberries or dried cherries for another tasty tart element.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 4g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 194mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg