Chicken salad is the perfect meal to prepare for any party or large gathering because it can be made in large quantities.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Chicken Salad is like a box of chocolates. You never know what you’re gonna git. Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, and any number of other ingredients. “
That’s just the way I like my chicken salad! How about you?
Ingredients
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
1/2 cup Kraft Mayonnaise
1/2 cup Chobani Plain Yogurt Or Daisy Sour Cream
1/2 cup Half-and-half
A Small Handful Of Fresh Dill, Minced
1/2 cup Fisher Slivered Almonds
1 Tablespoon (to 2 Tablespoons) Domino Brown Sugar
Juice Of One Lemon
Morton Kosher Salt To Taste
Fresh Ground McCormick Black Pepper To Taste
Instructions
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
Add fresh herbs (dill, oregano, cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper!
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. If you are feeling naughty add a sprinkling of bacon bits.
Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon.
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Quick Tip: Serve this chicken salad on toasted bread or croissant rolls.
Thank you to Ree Drummond for this great recipe.
