Easy Chicken Salad Recipe
Quick Chicken Salad takes 15 minutes using rotisserie chicken or leftovers. Serve on bread, over greens, or with crackers for easy meals!
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Servings: 6
Ingredients
- 2 cups chicken cooked, shredded
- 1/2 cup celery chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup pecans toasted, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice fresh is best
- 1 tablespoon lemon zest
- 1 tablespoon dill fresh, 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.
Notes
- Use a rotisserie chicken for the easiest prep. Just remove the skin and shred the meat. You can also cook chicken in batches and freeze in small portions so you can thaw it overnight when you need it.
- Toast the pecans before using because it brings out the flavor and adds more crunch.
- Use fresh dill, not dried, if possible. Fresh tastes so much brighter and has better color.
- Chill for at least 30 minutes before serving for the best flavor.
- Don't over mix when adding dressing. Gentle folding in the dressing keeps the chicken from shredding into tiny pieces.
- Taste and adjust seasoning at the end.
Nutrition
Serving: 1 | Calories: 243kcal | Carbohydrates: 4g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 217mg | Potassium: 254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.5mg
