Creamy Chicken Salad

overhead bowl of chicken salad and croissants

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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Course: Salads

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: servings

Author: Jennifer Stewart

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.

Video

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