April 24, 2010

{recipe} Chicken Salad

Test Recipes week 16! (continued)

Chicken Salad is one of my favorite sandwich fillings.  Since I moved to South Texas, I have discovered that chicken salad here usually consists of ground up chicken.  Good, but a little too much 'mush' for my taste...This week I had a craving for good chunky chicken salad, so I decided to try out the recipe from Pioneer Woman that I've had bookmarked for a long time.

CHICKEN SALAD (Pioneer Woman)

3 large cooked boneless skinless chicken breasts (or 1 grocery store rotisserie chicken), shredded/chopped into bite-size pieces
3 stalks celery, chopped
3 green onions, minced
2 c. grapes, quartered
1/2 c. mayonnaise
1/2 c. sour cream
small handful fresh dill, minced (I used ~ 1 Tbsp. dill weed)
2 Tbsp. lemon juice
1 Tbsp. brown sugar
Kosher salt to taste
Black pepper to taste
*I also added a couple teaspoons mustard and a few shakes of cayenne pepper*

Prepare cooked chicken into bite size pieces or shred.  Place chicken, grapes, celery, and onions into medium bowl.  Place remaining ingredients in smaller bowl and whisk until combined and smooth.  Taste test and adjust until you like the taste.  Combine dressing with chicken mixture.  Serve as sandwiches, wraps, lettuce wraps, or straight salad mixture on a plate.  Makes 6 servings.

I rated it GOOD, not great.  I think it's a good starter recipe that can be tweaked according to your own tastes.  Next time I'm going to add pine nuts for even more crunch.  I'm not a huge celery fan (hate it in soup!), but I love the crunch it adds to this salad.  Stay tuned to see what I did with the leftover celery!

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