Monday, August 13, 2018

Chicken Salad

This is the recipe I use most often when making chicken salad, it's always happily gobbled right up with gusto by all of us. This tastes delicious served on crackers for a simple snack or on rolls for more of a meal. The sour cream lightens up the heaviness of the mayonnaise, giving it a fresher taste.

Chicken Salad

4 cups cooked, shredded chicken
3/4 - 1 cup mayonnaise
3/4 - 1 cup sour cream
1 tsp. kosher salt
freshly ground pepper to taste
2 TBSP. lemon juice
1/2 - 1 cup sliced green onions, green tops only

In a large bowl, combine all ingredients and mix well. Chill for at least 1 hour to let flavors marry. Cover and chill any leftovers. Serve on crackers or on rolls.

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