Difference between revisions of "Chicken Salad"

Revision as of 15:34, 23 August 2015

From the kitchen of Alicia Wingren
Produces approximately 2-2.5 servings
Revision Two - Erik & Alicia prefer it this way
2 c. Cooked chicken (chicken made easy sous vide), diced. NOTE: if you don't have time to cook it canned works great!
1 celery stalk, chopped
3 Tbsp. sweet onion, finely chopped
dash Dill weed
2 tsp. Lemon juice, fresh if possible
1/2 c. Sour cream or a combo of mayo and sour cream to equal 1/2 c.
1 tsp. Dijon mustard
1 tsp. Olive oil
1/2 tsp. Salt
Pepper, to taste

Revision One--
2 c. Cooked chicken, diced
1/2 celery stalk, chopped
3 Tbsp. sweet onion, finely chopped
1 tsp. fresh dill, chopped fine
1 Tbsp. fresh parsley (Italian), chopped
1 tsp. Lemon juice, fresh if possible
1/4 c. Sour cream
1/4 c. Mayo, (our favorite mayo homemade Mayonnaise)
1 tsp. Dijon mustard
1 tsp. Salt
Pepper, to taste

Put chicken in bowl with high sides, use two forks to shred chicken to desired consistency.
In mixing bowl, toss together chicken, celery, onion, and herbs.
In separate bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. Combine chicken mixture with dressing mixture. Refrigerate until ready to serve. The dill flavor really comes out after it has refrigerated.

Enjoy a scoop of this refreshing salad with some tomato and avocado slices.