best little chicken salad in texas
From Cooks.com
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prep time
20 Min
cook time
55 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 1/2 cups cooked and chilled chicken breasts (2 chicken breasts = 3 1/2c)
- 1 cup chopped celery (about 3 stalks)
- 1/4 cup almonds, sliced or chopped
- 1/3 cup mayonnaise (closer to 1/2c)
- 1/4 cup sour cream or plain yogurt
- 1/4 teaspoon onion powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- - pineapple chunks, optional
- - seedless grapes, optional
- - diced apple, optional
How To Make best little chicken salad in texas
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Step 1To cook chicken breasts (do not use boneless) : leave on skin and cover with water adding some chopped onion, stalk celery with leaves, and a small amount of carrots to flavor water, or you may just add 1-2 teaspoons instant bouillon to water.
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Step 2Cover, bring to boil, then simmer for about 45-55 minutes. Check for tenderness by piercing with fork.
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Step 3Remove to plate; cover and refrigerate several hours until chilled. Remove skin, break into fairly large pieces (you don't want real little pieces). Add all ingredients and mix well. Refrigerate (cover bowl).
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Step 4Just before serving, you may add pineapple chunks, seedless grapes or diced apple (or all three). Fruit may be placed on plate, chicken mixture on top of fruit and then mixed together.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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